Put all ingredients in a food processor and process until smooth.
Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.
Notes
I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. I usually make them in my Instant Pot.
I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes.
You can easily make it the day before serving it. Just store it in an airtight container in the fridge and it will stay fresh for about 3-5 days.
I recommend making this hummus in a food processor not a blender. It’s way easier to clean and it handles small amounts of food better than a big high-speed blender.