Add chickpeas, lemon, tahini, and garlic cloves to food processor. Blend.
Pause blending to stir, making sure that all ingredients are incorporated. Turn processor back on, then slowly add extra virgin olive oil until hummus is smooth.
Add lemon, salt, pepper. Give it a taste to see if needs adjustment and add more seasonings as necessary. Set aside.
Sauté red onion, zucchini and summer squash in large sauté pan until soft, about 5-7 minutes (sauté in coconut oil - season as you desire).
Toast sourdough bread.
Build hummus bowl by putting 1/2 cup of hummus into the bottom of each bowl. Make a small indentation/well in the center to hold the veggies.
Add cooked veggies in the well, then garnish with toasted pumpkin seeds.
Serve with toasted sourdough bread. Enjoy!