• Empty the entire can of chickpeas (with liquid) into a small pot, add a canful of water, and bring it to a boil over high heat. Lower the heat and simmer for 10 minutes. Drain and then rinse them under cold running water to cool. (When the chickpeas are boiling, this is a good time to make the garlic pumpkin seeds and chili oil!)
  14 ounce can chickpeas
  
• Add the chickpeas, pumpkin, tahini, lemon juice, garlic, salt, and cumin to your food processor and blend on high for 1 minute - it will still be a little chunky.
  15 ounce can pumpkin puree, ½ cup tahini, ¼ cup lemon juice, 2 cloves garlic , 1 teaspoon EACH: sea salt and cumin
  
• Add ¼ cup of cold water and continue to blend until the hummus is very smooth. After 1 minute of blending, you can add a little more cold water, 1 tablespoon at a time, until it is as smooth and creamy as you want it to be. Taste and add more salt if needed. I usually add an extra teaspoon, but this will depend on your preference and the chickpeas and pumpkin you use.
  ¼ - ½ cup cold water
  
• Serve the hummus with the soy pumpkin seeds and a drizzle of the flavored olive oil.
  

Garlic Pumpkin Seeds

• Place the pumpkin seeds, soy sauce, and garlic granules in a small frying pan over medium-high heat. Bring to a boil then stir until the there is no liquid left. Remove the seeds from the pan and let them cool.
  ¼ cup roasted pumpkin seeds, 1 tablespoon soy sauce, ½ teaspoon garlic granules
  

Chili Oil

• Wipe out the pan you used for the pumpkin seeds, then add the oil, paprika, and hot sauce. Bring it to a gentle simmer and then set it aside until you're ready to use it.
  2 tablespoons olive oil, 1 teaspoon hot sauce, ¼ teaspoon smoked paprika