Begin by opening a can of chickpeas and draining them, but do not rinse them.
Use a citrus juicer to extract enough juice from a lemon.
Peel the papery skin off of the garlic cloves.
Add drained chickpeas, garlic cloves, lemon juice, pumpkin purée, olive oil, and cumin to a food processor.
Pulse the ingredients in the food processor for at least 30 seconds, or until smooth and creamy.
Add salt to taste and pulse again.
Optional: Add ¼ teaspoon of ground turmeric for a brighter hue of orange!
Scoop out the blended hummus onto a serving platter or shallow bowl.
Garnish with salted and roasted pumpkin seeds (pepitas) and pomegranate arils.
Serve with chips, crackers, or pita points!