Preheat oven to 400 F.
Toss pumpkin with the 2 tablespoons olive oil and place in a baking dish.
Roast for 45 minutes, until pumpkin is fork tender.
Transfer the pumpkin to a blender or food processor.
Add chickpeas, garlic, za'atar, cumin, lemon juice, tahini, salt and pepper.
Process until smooth.
With the blender/food processor running, slowly add the olive oil until smooth.
In a dry skillet, roast pumpkin seeds until golden.
To serve, drizzle with a little more olive oil and garnish with toasted pumpkin seeds.
Serve with pita bread.