In a food processor, whirl chickpeas, pumpkin, garlic, tahini, adobo sauce, 1/4 cup lemon juice, the olive oil, and salt until smooth, scraping down bowl as needed. Add more lemon juice and salt to taste.
Transfer hummus to a wide, shallow bowl. Drizzle with chili oil, then sprinkle with pumpkin seeds and feta cheese. Serve with lavash and cucumbers.
*Put triangles on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Bake in a 350° oven until light golden, about 10 minutes.