Pumpkin tirshy (Moroccan pumpkin dip)

1. Pre-heat oven to 180°c. Cut the pumpkin into 8 wedges, remove seeds and toss with 2 tbsp olive oil, salt and pepper. Spread on a lined baking tray and roast for 30 mins, until golden and a knife passes easily through the flesh.

2. Allow to cool a little before peeling off and discarding the skin and transferring the flesh to a blender.

3. Add the remaining ingredients along with 1tsp salt except the coriander to the blender and blend with 200ml water until combined. Stir through the coriander.

4. This mezze is lovely topped with crumbled vegan feta or olives.