Place it on a cookie sheet and high broil in your oven until the skins turn black.
Put the hot pepper in a plastic bag to steam for about 15 minutes.
While the peppers are roasting, put the pumpkin in a food processor.
Mix all of the dry spices and add it to the pumpkin; blend. My pumpkin mix was not that smooth at this point, so I started adding water by the tablespoon. I used about 1/2 cup all together.
In a separate dish, mix the tahini with the lemon juice.
It will start to curdle at first, then become smooth as you mix it.
Add the remaining 1 tablespoon of water to this mixture to help it become smooth.
Once the mix is smoothed out, add it to the pumpkin mixture and blend.
Add the cilantro, garlic and pickled ginger to the mixture and blend.
Your peppers should be about done. I tried to peel the skin off mine and it didn’t work, so I chopped them, skin on, and added them to the pumpkin mixture, then blended. You will have to blend this quite a bit, stirring in between, to make sure you don’t have any chunks of ginger or red pepper.
Once the mixture is smoothed out, add the honey and blend.
Last, add the olive oil and blend well.
Put the finished hummus in a sealed container in the fridge overnight.
The flavors will meld and it will be good to go the next day.