In a blender, place Chickpeas (2 can), Garlic (2 clove), Lemon Juice (1 tablespoon), Tahini (2 tablespoon), Salt (1 teaspoon), Extra-Virgin Olive Oil (2 tablespoon), and Ground Black Pepper (1/4 teaspoon). Blend until creamy.
Remove from blender and divide hummus evenly between three bowls.
To one batch, add Lemon Juice (1 tablespoon), Extra-Virgin Olive Oil (1 teaspoon), and Chili Powder (to taste) if you like it spicy. Stir and set aside.
For the roasted pumpkin one, combine hummus, Pumpkin (1 cup), Ground Black Pepper (1/8 teaspoon), Salt (1/4 teaspoon), and Extra-Virgin Olive Oil (1 teaspoon) in a blender. Process until creamy. Set aside.
Blanch the Kale (1/2 cup) for 3 minutes in boiling water.
Place the remaining hummus back into the blender, and add kale, Salt (1/8 teaspoon), Ground Black Pepper (1/8 teaspoon), and Extra-Virgin Olive Oil (1 teaspoon). Pulse until creamy.
To serve, place the 3 hummus on a large plate. Drizzle all with additional extra virgin olive oil, then sprinkle some extra chili on the traditional one, and ground black pepper on the kale and pumpkin ones. Serve with veggie sticks and pita bread. Enjoy!