Soak the red lentils for at least 4 hours. Drain them well, rinse, and blend with water, spinach, and flax seeds until smooth.
Heat a non-stick pan, lightly oil it, and pour in the batter when the pan is very hot over high heat, immediately lowering the heat to medium and leveling the surface.
Flip the crepe only when the surface is cooked and the edges start to lift, cooking it for another minute.
For the hummus, blend the chickpeas with cooked pumpkin, tahini, lemon juice, salt, and pepper, adding a little cold water if needed to reach the desired consistency.
Fill the crepes with the hummus and enjoy immediately, or store for later.
