Add the juice of one lemon, the 2 T tahini, 1 tsp salt, the can of drained and rinsed garbanzo beans and 1 T olive oil to your food processor. Blitz until the beans are smooth.
Add the 1/2 can pumpkin, a heaping tsp of cumin, 1/2 tsp cayenne pepper, and 1/4 tsp sumac to the food processor and blitz again until smooth.
If you have time, let it sit for an hour or so the flavors meld.
If you are using it as a dip, garnish before serving (in this order so it looks pretty) with olive oil, pumpkin seeds, lemon zest, smoked paprika, ground pepper, Kosher salt, and a little chopped green onion, cilantro, or parsley.