1. Oil the pumpkin slice and roast it in the oven for 15 minutes.
2. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
3. Add the pumpkin, cumin powder, Tabasco sauce, olive oil and salt, and blend again until smooth.
4. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil, a sprinkling of red chilli powder and rosemary sprigs on top. Serve with pita breads.