Step 2

Place chickpeas and one garlic clove in a medium pot over high heat and cover with an inch of water. Bring it to a boil, then reduce the heat to medium-low and simmer the chickpeas undisturbed until they start falling apart, about 20 minutes.

Step 3

Reserve one cup of cooking liquid, then drain the chickpeas and transfer them to a food processor. Add the remaining garlic, olive oil, tahini, lemon juice, pumpkin purée and two tablespoons of reserved cooking liquid to the food processor. Process for about 5 minutes.

Step 4

If the hummus appears dry or very thick, add more lemon juice, water and/or olive oil to taste to adjust the consistency. Process again until creamy and smooth. Finish the hummus with desired spices and toppings. Serve immediately.