Cut the top off the pumpkin about two-thirds up, creating a lid. Scoop out the seeds and stringy flesh, maintaining the outer shell intact.

Preheat oven to 200°C (180°C fan) or gas mark 6. Cut pumpkin flesh into cubes and place in a roasting tin with peeled garlic. Drizzle with olive oil and season lightly with salt. Roast for about 45 minutes until tender.

Once cooled, transfer roasted pumpkin and garlic to a food processor. Add lemon juice, tahini, and chickpeas. Blend until smooth, adding more olive oil if needed for consistency.

Spoon the hummus back into the hollowed-out pumpkin shell. Garnish with sliced peppers and serve with breadsticks and pita chips.