To make this butternut squash hummus, start by roasting the squash and crisping the quinoa. Preheat your oven to 400°F. Spread the cubed butternut squash onto a small baking sheet and toss with olive oil, cumin, salt, and pepper until evenly coated. Roast for 30–35 minutes, tossing halfway through, until the squash is fork-tender and lightly caramelized.

At the same time, spread the cooked quinoa onto a separate baking sheet, toss with olive oil, salt, and pepper, and bake for 20–25 minutes, stirring once, until golden and crispy. Keep an eye on it toward the end so it doesn’t burn.

Once the squash is roasted, transfer it to a food processor along with the garbanzo beans, tahini, olive oil, lemon juice, cumin, turmeric, garlic, salt, black pepper, and crushed red pepper flakes if using. Process for about 3 minutes, stopping to scrape down the sides as needed, until the hummus is very smooth and creamy.

If the mixture feels too thick, add water a little at a time until you reach your desired consistency. Taste and adjust the seasoning as needed.

To serve, spread the hummus onto a shallow bowl or platter.