Preheat your grill to medium-high heat. Generously drizzle olive oil over the halved pumpkins. Sprinkle with salt/pepper

When the grill grates are fully heated, add the pumpkin halves, face down. Close the lid and allow pumpkins to cook for 15 minutes. Then flip the pumpkins and allow them to continue to cook for an additional 15 minutes (every pumpkin ranges in size/thickness - so you may have to cook your pumpkin a little more/less. You will know it's done when a fork can easily be inserted and the flesh is tender).

Remove the pumpkins from the grill, allow them to cool and gather all of your other ingredients.

In a food processor add the drained/rinsed garbanzo beans, chipotle pepper paste, honey, garlic, salt/pepper, cumin, cinnamon, paprika and olive oil.

When the pumpkins have cooled to the touch, carefully scoop out all of their "meat" and add it to the food processor (you can easily just use canned pumpkin here too).

Mix for one minute, or until a thick, smooth consistency is reached.

Season with salt/pepper to taste and add more olive oil for a smoother consistency. Add a handful of chopped sage. Pulse. Taste and adjust seasoning as necessary

To serve spread a thick base of the pumpkin hummus on a plate/platter. Top generously with crumbles of goat cheese, pomegranate seeds, pumpkin seeds, microgreens (or more sage) and a drizzle of olive oil. Serve with warm toasted naan bread