Wash the baby potatoes and place in a large pot with water and salt (potatoes need to be covered). Boil till the potatoes are soft to the touch. Drain and leave to steam for 10 minutes. Add olive oil and salt to the potatoes. Mix through well.
Add the potatoes to an oven tray covered with baking paper and crush with the back of a spoon or a glass until almost flat. Season with salt and pepper and drizzle with olive oil. Place in the oven for 15-20 minutes until crispy.
In the meantime, make the dip. Place the fresh herbs, garlic, lemon juice, drained chickpeas, chickpea liquid, tahini and cumin in a food processor and blend until smooth. Add water if necessary. Season with salt and pepper. Transfer the dip into a serving bowl and decorate with a drizzle of olive oil, more fresh herbs and the roasted pumpkin seeds.
