- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Place the cubed butternut squash in a large bowl and drizzle with 3 tablespoons of olive oil. Season with 1/2 tsp salt and 1/4 tsp ground pepper. Toss to coat evenly & spread out on the parchment-lined baking sheet.
- Place the cloves of garlic in a small piece of tin foil and drizzle with 1 tablespoon of olive oil. Sprinkle with a few pinches each salt & ground black pepper. Encase the garlic with the foil, sealing it tightly. Place the foil pack on the baking sheet with the squash.
- Roast for 20-25 minutes, or until the squash is roasted and very tender. You should be able to easily smash it with a fork.
- Prepare the hummus
- In a pan over medium head add the remaining olive oil and the sprig of rosemary and cook for 3-5 minutes. Discard the rosemary and set the oil aside.
- To the bowl of a food processor, add the roasted butternut squash, roasted garlic, chickpeas, Pulse a few times to break everything up into small pieces. Add in the lemon juice, tahini, cumin, paprika, and 1/2 teaspoon of salt and turn the food processor on.
- With the processor running, slowly add in the remaining cup rosemary olive oil. Allow the processor to run for a good 2-3 minutes. The hummus will still have small chunks, but definitely have a creamy hummus texture.
- With the processor running, slowly add the ice water 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
- Serve the roasted butternut squash hummus in a bowl topped with an extra drizzle of olive oil, garish with rosemary and paprika and serve with veggies. You could additionally add toasted pine nuts.
- Prep Time: 10 minutes