How to prepare chickpeas for hummus: Soak 3/4 cup dried chickpeas overnight in plenty of water. Drain, add fresh water to cover chickpeas and pressure cook for 2 whistles and on sim (lowest flame setting) for 8 minutes. Open cooker when cool, drain chickpeas and use for hummus. This can be done in advance and kept refrigerated in airtight container. Reserve the cooking liquid to thin down hummus if required.
To prepare pumpkin for pumpkin hummus, peel 300-400 gram of yellow pumpkin. Dice into large cubes and either pressure cook for 2 whistles with 1/2 cup water or dice into smaller cubes and boil in a little water until soft. Keep aside.
In a food processor or mixer jar, blend the garlic, salt, lemon juice, tahini, cooked pumpkin cubes, half the olive oil, until you get a puree. Add the cooked, drained chickpeas (reserve a few for garnish), and blend for 2-3 minutes stopping 2-3 times to give it a stir. It should turn into a very smooth puree. If the consistency is not very smooth, add some of the cooking liquid or water and blend some more.
Remove into a bowl. Sprinkle parsley, paprika and sumac to make the bowl look pretty. Smoothen out the hummus, making a well in the centre. Drizzle extra virgin olive oil over this, and garnish with a few cooked chickpeas.
Cover with cling wrap and refrigerate until ready to serve.