Just before the pumpkin is ready, add the 100ml of olive oil to a small saucepan over a medium heat. Add the smashed garlic clove and the thyme and gently fry for 2-3 minutes until fragrant. Once done, discard the garlic and set the thyme aside.
Tip the warmed oil into a food processor along with the butter beans, cooked pumpkin, tahini, lemon juice, salt, cumin, and paprika. Blitz until the mix is well combined and starts to get the consistency of hummus.
With the food processor on a medium speed, drizzle in 1/4 cup of water. If you find the dip is still too thick you can add a little more and blitz again. You want to be able to move crackers through it easily without them snapping.
To serve - dollop all of the pumpkin hummus into the middle of a large plate and spread it out with the back of a spoon in a circular motion. Leave a rim around the edge and make a couple of indents in the middle that will hold the extra drizzle of olive oil.
Just before serving, drizzle over some olive oil, then sprinkle with the dukkha, and pumpkin seeds. Place the reserved thyme sprigs in the middle.
Serve with vegetable chips, crackers of any sort, or fresh sourdough bread.