Pumpkin-and-Chickpea Hummus with Jalapeño Oil

In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño. Let cool completely, then season with salt. 


In a small skillet, toast the seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. 
Add the sugar, cayenne and a generous pinch of salt and cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then break into small pieces. 


In a food processor, combine all of the ingredients except the salt and puree until smooth, then season generously with salt. Scrape the hummus into 
a serving bowl. Drizzle some of the jalapeño oil on top, garnish with the candied pumpkin seeds and serve.