Peel, de-seed and dice pumpkin in to small pieces.
Place pumpkin into a baking dish and roast for approximately 25 minutes or until it is soft and golden brown.
Into a food processor add washed/drained chickpeas, lemon juice, apple cider vinegar, garlic, tahini and salt. Blend until combined. Scrape down the sides.
Add in the roasted pumpkin and blend again. Scrape down the sides.
Turn the food processor onto low and blend while slowly drizzling in the olive oil. If it's to thick, add a bit more.