Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss cubed butternut squash with olive oil, sea salt, and black pepper on the baking sheet. Wrap garlic cloves in foil with some olive oil and add to the sheet.

Roast butternut squash and garlic for 20-25 minutes, until tender and golden. Allow to cool slightly.

In a food processor, combine the cooled squash, roasted garlic (squeeze out the cloves), chickpeas, tahini, lemon juice, cumin, coriander, and salt. Blend until smooth.

While blending, drizzle in more olive oil to adjust the consistency. If too thick, add water gradually.

Transfer the hummus to a serving bowl and top with pomegranate arils, feta, parsley, and olive oil.

Serve with pita chips, vegetable sticks, or crackers.