Spicy Pumpkin Hummus Dip

1/4 C olive oil
1 Tbsp chopped garlic 
2 tsp Sriracha chili sauce (or to taste)
2 15 oz cans chickpeas, drain water and save
2 tsp cumin, ground 
2 Tbl Tahini paste 
2 Tbl lemon juice 
1 C pumpkin puree 
Salt and pepper to taste

In a large pan, add the olive oil  and garlic. Saute for until garlic starts to turn golden. Add the chickpeas and sauté for 5 minutes. Turn off the heat and add remaining ingredients. Stir well and puree in food processor in batches with some of the reserved chickpea liquid. There will be extra liquid, just use enough per batch to help the mix puree into a smooth consistency. Puree until very smooth and cool down. Serve in a shallow bowl and top with diced cucumber, red onion, crumbled feta cheese and olive oil. Serve with pita chips.