Wash the pumpkin, cut in halves, core and dice. Put in a bowl and mix with olive oil and salt.
Line a baking sheet with baking paper and place the marinated pumpkin on top. Bake for about 30 minutes, until the pumpkin is tender.
Puree the pumpkin with the other ingredients in a blender. If necessary, add a little more water if the mixture is too dry and difficult to mix. The hummus becomes creamier in a stand mixer and therefore tastes better than when you puree it with a hand blender. At the end, season with salt and pepper and, if necessary, more lemon juice and serve.