Drain can of chickpeas. Save the liquid aka aquafaba for putting back into the hummus. Remove all of the thin skins off the chickpeas and discard them. (I realize this is a super tedious task, but it really makes a difference with the texture!) 

Add to food processor along with tahini and pulse until combined. 

Add in pumpkin puree, lemon juice, garlic and salt. Continue pulsing.

Add aquafaba 1 tbsp at a time and pulse to help thin out the hummus (I've found that about 4 tbsp. gets you the right consistency.)

Remove from food processor and add to a bowl. Finish with olive oil and and pumpkin seeds or roasted chickpeas as a garnish. Store in the fridge in an airtight container for up to a week.