Step 1

Preheat oven to 200°C. Grease a baking tray and line with baking paper.

Step 2

For the za’atar, place all ingredients and 1/2 tsp salt in a screw-top jar with a lid and shake until combined. Set aside.

Step 3

For the pumpkin hummus, place pumpkin, sesame oil and 1 tsp salt in a bowl and toss to coat. Spread pumpkin mixture over prepared tray and roast for 40 minutes or until tender.

Step 4

Meanwhile, place chickpeas and garlic in a saucepan and cover with water. Bring to the boil and cook, stirring occasionally, for 10 minutes or until chickpeas have softened. Drain, reserving 1/3 cup (80ml) cooking liquid.

Step 5

Place the roasted pumpkin, chickpea mixture, reserved cooking liquid, tahini, cumin, lemon juice and 1 tsp salt in a food processor and whiz until combined. With the motor running, gradually add the olive oil and whiz until smooth. Transfer hummus to a bowl, cover with plastic wrap and chill for 2 hours or until thickened.

Step 6

Finely chop the prawns and combine in a bowl with chilli and garlic. Heat the oil in a frypan over medium-high heat and add prawn mixture. Cook, stirring occasionally, for 3-4 minutes or until prawn is just cooked through. Drain any cooking liquid.

Step 7

Spoon the pumpkin hummus into a shallow serving bowl and top with prawn mixture and shaved fennel. Scatter with za’atar, reserved fennel fronds, mint and purslane leaves, if using. Drizzle with olive oil and serve with pita chips.