Place the cubed pumpkin on a lined baking tray and drizzle with olive oil. Sprinkle with cumin.
Roast for 25-30 minutes, or until tender. Set aside to cool slightly.
Place the pumpkin, chickpeas, garlic, tahini, salt and chilli in a food processor – and process until smooth. Add water, as necessary, to reach desired consistency.
Spoon into a serving bowl, and top with parsley, sesame seeds, chilli flakes and a little drizzle of olive oil.