Drain and rinse the cooked chickpeas.
Steam or roast the pumpkin until completely tender, then remove the skin.
Add chickpeas, pumpkin, tahini, lemon juice, cumin, smoked paprika, cayenne and salt to a food processor.
Add a few ice cubes to help create a silky texture.
Blend on high until completely smooth, scraping down the sides as needed. This may take several minutes.
Taste and adjust seasoning, adding more lemon juice, salt or spices as desired.
Transfer to a serving bowl and create a well in the centre with the back of a spoon.
Drizzle generously with extra virgin olive oil and dust with smoked paprika.
Serve at room temperature with warm bread or as part of the holiday spread.
