1. In a mixing bowl, partially mash the chickpeas.
2. Next, add minced garlic, nutritional yeast, sriracha hot sauce, tomato paste, pureed pumpkin and onion powder. Mix it well.
3. Add chopped tomatoes, baby spinach and lemon pepper, season with sea salt or kelp granules. Mix it all well.
4. Put it into the fridge for an hour.
5. Add spicy pumpkin seeds.
6. Serve it as bread spread or with cracker, salad, sandwiches, pasta or stir fries.