Peel off the outer layers of the Spice World Whole Garlic bulb, leaving the skins of the individual cloves intact.
Cut off the top of the garlic bulb, exposing the tops of the cloves.
Drizzle with olive oil, wrap in foil, and roast in the oven for about 30-40 minutes, until the garlic is soft and caramelized. Once done, let cool slightly, then squeeze the roasted garlic out of the skins.
While garlic is roasting, split pita loaves in half and tear or cut into bite-size pieces for dipping. Set aside.
In a food processor, combine the drained chickpeas, pumpkin puree, roasted garlic, tahini, olive oil, lemon juice, ground cumin, and ground cinnamon. Blend until smooth and creamy. If the mixture is too thick, you can add a little water or more olive oil to achieve your desired consistency.
Transfer the hummus to a serving bowl.
Drizzle with a bit of olive oil and garnish with pumpkin seeds for a nice crunch and presentation.
