Methods/steps

In a skillet, toast the cumin and coriander seeds briefly until fragrant and set aside. When cool, grind toasted seeds with the allspice in an electric spice grinder, and set aside. In a food processor with the motor running, add garlic cloves and then the garbanzos, pumpkin, tahini, lemon zest and juice. Sprinkle in the freshly ground spices, chipotle powder and salt. Slowly drizzle in enough olive oil to make it light and fluffy. Chill for several hours, garnish and serve.