Savory Pumpkin Hummus

2 tablespoons lemon juice

2 tablespoons tahini

3 cloves garlic

¾ teaspoon salt

2 (15 ounce) cans garbanzo beans, drained

2 teaspoons extra-virgin olive oil

1 (15 ounce) can pumpkin puree

1 teaspoon ground cumin

½ teaspoon cayenne pepper

¼ cup toasted pumpkin seed kernels, or more to taste

1 pinch paprika

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Fold pumpkin seeds into hummus; garnish with paprika.