Directions

1. Place the chickpeas in a medium saucepan. Cover with water, about 2-inches over the chickpeas. Add in the baking soda and bring the mixture to a boil over high heat.

2. Let boil for about 15 minutes (reducing the heat as needed so the chickpeas do not boil over) until the chickpeas are very soft and the skins are falling off. Drain, rinse until cold water, and set aside.

3. Add the lemon juice, garlic, tahini, and ½ teaspoon salt to the bowl of a food processor. Blend on high speed until the mixture is thick and creamy, about 1 minute.

4. Add in the drained chickpeas, pumpkin puree, Baharat spice blend, Wild Black Cumin, and another ½ tsp of salt. Blend on medium speed.

5. With the motor running, drizzle in the olive oil. Continue blending, scraping down the sides of the bowl as needed, until the mixture is super smooth and creamy. If necessary, add some cold water or olive oil, by the tablespoon, until your hummus reaches the desired smooth and creamy consistency. Season to taste with salt and Baharat spice.

6. Transfer to a serving bowl. Top with a drizzle of olive oil, toasted pumpkin seeds, fresh cilantro, and a pinch of Baharart spice. Serve with pita, chips, or your favorite crunchy veggies.