Preheat oven to 450°F.

Roast Garlic: Cut off the top (stem end) of both heads of garlic.  Place the garlic bulbs in a piece of foil and drizzle with the olive oil.  Wrap tightly and roast in a preheated oven until completely soft and caramelized, about 30 minutes.  Let cool slightly then squeeze out the cloves into a small bowl.  Decrease the oven temperature to 350ºF.

Prepare Eggplant and Bell Pepper: Roast or grill the eggplant and peppers over a flame until blackened.  Put them into a bowl, cover with plastic wrap (or a paper bag, fold it to seal loosely) and let them steam for 5-10 minutes.  Remove and peel off the charred skin.  Remove the seeds and stem from the bell pepper and the top from the eggplant.

Make Pita Chips: Cut around outside of pitas with a knife or kitchen scissors.  Split the pita into two round halves.  Cut each half into 4 - 5 triangles.  Lay the triangles inner side up on a baking sheet.  Brush each with olive oil and sprinkle generously with salt and pepper and cumin seeds.  Toast until golden and lightly crisp about 10-15 minutes.

Toast Cumin: Put the cumin seeds in a small skillet over medium-high heat.  Toast, shaking occasionally until the seeds pop, become fragrant and brown slightly (about 2 minutes).

Make the Puree: In a food processor, blend the eggplant, peppers, roasted garlic, capers, olives, cilantro, mint, toasted cumin, pomegranate molasses, lemon juice, olive oil, salt and pepper until blended and smooth.

Serve: Serve immediately with the pita chips.