Preheat oven to 425 degrees Fahrenheit (220 C) and prepare a rimmed baking sheet with parchment. Set aside.
Peel and remove seeds from pumpkin. Slice into 1 inch (2.5 cm) slices. Place pumpkin and garlic cloves on baking sheet. Drizzle with 2 tablespoons (30 mL) oil and sprinkle with salt. Roast for 25-35 minutes, flip halfway, until golden brown and soft. Time will vary depending on type of pumpkin you use. Watch garlic after 15 minutes so it doesn’t burn.
Meanwhile, toast bread and cut it in half diagonally. Set aside.
Place pumpkin into food processor. Carefully squeeze garlic out of skin into the food processor. Then add chickpeas, tahini, lemon juice, remaining 2 tablespoons oil, salt, cumin and chile flakes if using. Puree until silky smooth. Taste, and add 1-2 teaspoons of maple syrup for sweetness if you wish, or adjust salt.
Top toast generously with hummus and place on a board or platter. Sprinkle with za’atar and pumpkin seeds and serve.
This hummus will keep well for 4-5 days in the fridge, so you can definitely make this ahead of time. Or, if making the hummus as meal prep item, just stir 1-2 teaspoons of za’atar right into the hummus.