Cinnamon Roasted Pumpkin With Tahini Yogurt and Hazelnut Dukkah [Vegan, Gluten-Free]

• 1 large pumpkin
• 1-2 tablespoons extra virgin olive oil
• 1 teaspoon ground cinnamon
• Fine sea salt and black pepper, to taste
• 1 cup vegan plain unsweetened yogurt
• 3 tablespoons tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon liquid sweetener
• 1 garlic clove, finely grated with a microplane grater
• 1/4 teaspoon sea salt
• 1 cup hazelnuts
• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 3 tablespoons sesame seeds
• 1/2 teaspoon sea salt
• Black pepper, to taste

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