Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Cut the butternut squash into even 1-inch cubes, toss with 3 tablespoons of olive oil, kosher salt, and black pepper, then spread on the baking sheet.

Wrap garlic cloves in aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place on baking sheet.

Roast for 20-25 minutes until squash is fork-tender and garlic is soft.

Allow roasted ingredients to cool for at least 10 minutes.

In a food processor, combine the cooled butternut squash, roasted garlic, drained chickpeas, lemon juice, tahini, and ½ teaspoon of kosher salt. Pulse to a chunky consistency.

With the processor running, drizzle in the remaining 2 tablespoons of olive oil and gradually add ice-cold water until smooth.

Taste and adjust seasoning with more salt and pepper if needed.

Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with optional garnishes before serving.