Roast pumpkin dip with spiced chickpeas

Ingredients

• 1 kilogram pumpkin, peeled, coarsely chopped
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil, plus ½ cup olive oil extra
• 2 tablespoons tahini
• 2 tablespoons red wine vinegar
• pita crisps to serve
• Spiced chickpeas
• 1 tablespoon olive oil
• 1 red onion, halved, sliced
• 400 grams can chickpeas, drained, rinsed
• 1 clove garlic, sliced
• 2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• 1/4 teaspoon dried chilli flakes
• 1 tablespoon pomegranate molasses