Preheat oven to 400 F degrees.
Place cubed butternut squash and unpeeled garlic cloves on a baking sheet and drizzle with olive oil, salt and pepper. Toss with your hands and spread out in one layer on the pan. Roast for 25 minutes, until tender at set aside to cool. Unpeel the garlic.
Combine the chickpeas, tahini, roasted garlic, butternut squash, lemon juice, garlic, cumin, smoked paprika, and salt in the bowl of a food processor.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning. Add ice water, liquid from garbanzo bean can and/or olive oil to thin out until desired consistency is reached.
Transfer to a serving bowl, garnish with the reserved butternut squash, and other toppings. See my topping suggestions above. Serve with fresh veggies and/or pita chips.