Preheat the oven to 200C and line a baking tray with baking paper.
To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer and roast for 10–15 minutes, or until lovely and softened. Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.
For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3–5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season to taste.
Heat the oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8–10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.
Divide the fritters among plates, top with dollops of zucchini hummus, a drizzle of avocado oil and sprinkle sesame seeds and micro herbs (if using) over the top. Enjoy.