Preheat your oven to 400°F (200°C).

Peel and cube the butternut squash into even pieces.

Toss the cubes with olive oil, salt, and pepper on a baking sheet.

Roast for 25-30 minutes until fork-tender and starting to brown.

Once roasted, let the squash cool for a few minutes.

Transfer the cooled squash to a food processor with chickpeas, tahini, garlic, lemon juice, and cumin.

Blend the mixture until smooth, adding water as needed to reach your desired consistency.

Taste and adjust seasonings with more salt, pepper, or lemon juice.

Transfer the hummus to a bowl and drizzle with olive oil.

Serve with pita, veggies, or crackers.