• Place chickpeas, pumpkin, lemon juice, tahini, cumin and two tablespoons water in a food processor.
• Place garlic and 1 tablespoon olive oil in a skillet over low heat. Cook until the garlic sizzles (less than a minute). Transfer garlic to the food processor.
• Process until smooth, stopping every now and then scrape the sides and the bottom of the processor as necessary.
• Transfer to a bow, cover, and refrigerate. You can eat it right away, but giving it some time to cool and for the flavors to meld together makes it even better.

Tortilla chip directions

• Heat oven to 350.
• Heat 1 tablespoon oil with 1 teaspoon honey for 10-15 seconds in the microwave.
• Place tortillas in a single layer on a rimmed cookie sheet. Brush one side with oil and honey, then flip tortillas over and repeat on the other side.
• Stack tortillas, and using a sharp knife, cut into eighths. Place in single layer on a cookie sheet. Sprinkle with sea salt.
• Bake for 15-20 minutes, or until light brown (or desired crispiness). Keep a close eye on these, and check frequently. They'll crisp up even more as they cool.
• Serve warm or cool.