Butternut Squash Hummus

1. To roast the garlic: Take a head of garlic, chop off the tips, set it in tinfoil, drizzle with olive oil, and wrap it in tinfoil. Bake at 400°F for 30-35 minutes until soft. Let cool slightly.
2. In a food processor, combine the 1 can of chickpeas, 3/4 can of puréed butternut squash, 1/4 cup tahini, 2 tablespoons olive oil, 1.5 tablespoons lemon juice, 1/2 teaspoon cumin, a dash of cinnamon, a pinch of black pepper, 1/2 teaspoon turmeric, salt to taste, and the 5 roasted garlic cloves.
3. Blend for 2-3 minutes, stopping to stir and scrape the sides in between, until the hummus is smooth and creamy.
4. Taste and add more salt if needed.
5. Top the hummus with a drizzle of olive oil, fresh thyme, pomegranates, pumpkin seeds, and goat cheese before serving.