If using a fresh pumpkin, scoop out and discard all the seeds and stringy parts, then scoop out pumpkin flesh
Put pumpkin flesh on a parchment-lined baking sheet into a 350 degree oven. Put the garlic alongside, drizzled with a little oil and wrapped in foil. Roast for about 45 minutes, or until pumpkin is fork-tender.
Remove pumpkin from the oven and allow to cool
In a food processor, put the roasted pumpkin, (or canned pumpkin puree), garlic, chickpeas, tahini, lemon juice, sesame oil, & Sriracha sauce.
Process until smooth. Season with salt & pepper to taste.
Transfer hummus to a covered container and refrigerate for at least an hour.
Serve with pita chips, vegetables or fruit.
Notes
All of the cooking time and most of the prep time indicated are for using a fresh pumpkin.Using canned pumpkin puree would take the total time for this recipe to approximately 5 minutes.The pumpkin can be roasted ahead of time, cooled and refrigerated until you want to make the hummus.