In a bowl, combine the pumpkin pieces with the 1 tbsp of olive oil and spread in an even layer across a lined baking tray. Place in the oven for 20 to 30 minutes or until the pumpkin is cooked through. Remove from the oven and allow to cool.
In a pan over low heat, slowly cook the chopped onion in the 2 tbsp of olive oil until they soften and caramelise – roughly 20 minutes depending on the heat. Once they have turned a deep brown and smell sweet, stir in the minced garlic and Smoky Berbere and cook for another minute or until fragrant. Remove from the heat and allow to cool.
Once everything is cooled, place all the ingredients into a food processor and blend until a smooth, dip-like consistency is reached, adding another ¼ cup of water if necessary.
Can be stored in the refrigerator for up to one week.