In a large pan, add the olive oil and the minced garlic cloves. Saute until fragrant and then add in the pumpkin seeds, paprika, chili powder, cayenne pepper, salt and pepper. Mix well and toast the seeds on medium heat until lightly browned. Set ¼ cup aside.
Add the remaining pumpkin seeds to a food processor with the chickpeas, tahini, water and lemon juice. Blend until smooth. Taste and adjust flavor as needed.
Garnish with the ¼ cup toasted pumpkin seeds, drizzle with a little olive oil and serve with crackers or pita chips.
