In a food processor, puree the chickpeas, garlic and lemon juice; season with salt. With the machine on, gradually pour in all but 2 tablespoons of the cumin oil, leaving most of the seeds in the bowl; puree until smooth. Add the cilantro and pulse just until combined. Spoon the chickpea puree into a serving bowl. Drizzle with the reserved cumin oil and seeds; serve with the vegetables.