In a bowl add mashed chickpeas, onion, carrot, garlic and mix well.
In a food processor blend pumpkin, tahini, lemon juice and spices.
Transfer the sauce to the chickpea mixture, add chopped dill, and mix well.
I would let this mixture sit in a fridge for 20 minutes to combine the flavours, but you can serve it right away.
Serve on toast, or make a loaded sandwich like I did, toasted bread, chickpea salad, tomato, lettuce and pumpkin slices.