Sprinkle to taste: pumpkin spice, cumin, salt & white pepper
Place chickpeas and one 2 garlic clove in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
Transfer chickpeas to a food processor. Add pumpkin purée, garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for about 5 minutes until creamy and smooth. If at any point the hummus appears dry or very thick, add lemon juice / water / olive oil to adjust the consistency and process until creamy and smooth.
Vegan topping : mushrooms and spinach are my favorite but the sky is the limit , enjoy