Add ¼ cup of tahini, 3 cloves of garlic, the juice of one lemon, and the 1 ½ teaspoons of salt to the bowl of a large food processor. Pulse on high until a paste is made and the cloves of garlic are incorporated into the tahini.

Pour the can of rinsed chickpeas, 2 teaspoons of olive oil, and 2 chipotle chiles into the food processor. Continue to pulse on high until the chickpeas have broken down and the consistency has smoothed out.

Add the teaspoon of adobo sauce, can of pureed pumpkin, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, and 1 tablespoon of maple syrup to the food processor. Pulse on high again, until the ingredients are incorporated. Taste and adjust the salt level as desired.

Optional step: mix equal parts olive oil and adobo sauce to use a drizzle over the hummus when serving.

Spoon the pumpkin hummus onto a serving dish. Drizzle the olive oil and adobo sauce over the top, if using, and sprinkle with toasted pumpkin seeds for garnish. Serve with pita chips and enjoy!