Gather your ingredients. You’ll probably need 2 lemons if your lemons are small.

If you don’t have pumpkin pie spice, you can make your own! Combine the following in a small bowl: 🍁 4 and 1/2 teaspoons cinnamon 🍁 1 teaspoon ginger 🍁 1 teaspoon nutmeg 🍁 3/4 teaspoon allspice 🍁 3/4 teaspoon cloves Whisk everything well, and transferred to an airtight container. You will need to use one teaspoon of this mixture in the hummus.

Preheat the oven to 350°F (180°C).

Peel six cloves of garlic, and smash them. You can use the flat side of a chef’s knife.

In a ramekin or small oven-proof container, combine the smashed garlic and 1/2 cup olive oil.

Place the ramekin on a foil-lined cookie sheet and place in the oven for 15 to 20 minutes, or until the garlic is softened and lightly golden but not browned. The oil will be bubbling when you take it out of the oven, so be careful.

Drain and rinse the chickpeas, then add them to the bowl of a food processor.

Be sure to stir the tahini well before measuring it out.

Add the pumpkin, kosher salt, tahini, lemon juice, 1 teaspoon of pumpkin pie spice, the roasted garlic, and 4 tablespoons of garlic oil from the ramekin.

Blend until smooth, then add another tablespoon of the garlic oil and blend again. Taste the hummus and adjust the flavor by adding additional lemon juice and salt as needed,

Cover and refrigerate until ready to serve. If you like, you can lightly toast pumpkin seeds in a dry skillet until fragrant, then sprinkle them on top of the hummus before serving. Serve with your favorite selection of crackers and veggies!🥕