Directions

1. Place a baking sheet into the oven and heat the oven to 400 F.
2. In a bowl, toss the butternut squash cubes and unpeeled garlic cloves with a drizzle of olive oil (enough to coat the squash) and salt. Take the baking sheet out of the oven and dump the butternut squash and garlic cloves onto the baking sheet into a single layer. Roast for approximately 20-25 minutes until the squash is tender. Let cool.
3. Peel the roasted garlic.
4. Place the butternut squash and peeled garlic into a food processor or high-speed blender. Add the chickpeas, tahini, lemon juice, cumin, cinnamon, smoked paprika and salt.
5. With the food processor or blender running, drizzle in the 1/4 cup of olive oil. If the mixture is still not smooth, add water as needed until you reach a very smooth consistency. Taste and add additional salt and pepper if needed.
6. Pour the hummus into a serving bowl and top with pine nuts and an additional drizzle of olive oil.
7. Serve with crackers, pita chips or chopped vegetables.