Toasted Pepitas and Pumpkin Hummus

I actually made this for the first time at Thanksgiving as an appetizer for the chef's while they were slaving away in the kitchen on the main feast, but have made it since because it is such a yummy, light snack.  I also prefer making my own toasted pitas to the store bought pita chips because they are lighter, less fat and less salt and I add garlic and spices.
Ingredients:

• 1 8 ounce can pureed pumpkin (you can roast your own too, it just is more time consuming)
• 1-2 garlic cloves, crushed and minced finely
• 2 tablespoons Tahini paste
• 1 lemon, juiced (approximately 2 tablespoons)
• splash of olive oil
• 1/2 teaspoon cumin
• salt and pepper to taste
• pepitas, toasted

1. In a food processor, mince the garlic.  
2. Slowly add the pumpkin, Tahini paste, lemon juice, olive oil, and cumin and mix.
3. Salt and pepper to taste.
4. Serve with an extra drizzle of olive oil and toasted pepitas on top. 
5. To make pita chips, split pita bread in half and cut into desired shapes.  Brush halves with olive oil.  Sprinkle, salt, pepper or other desirable spices on top. 
6. Place under broiler for approximately 30 seconds to 2 minutes depending on the strength of your broiler.  Really keep a close eye on these as they can burn in seconds.

What is your go to "relatively" healthy snack?