1 tsp. Ground sumac Kosher salt, fresh ground pepper and Ontario honey to taste
Preheat the oven to 400°F. Cut ½” off the top of the garlic head and place the head on a piece of foil; drizzle with some olive oil and wrap it tightly.
If using Butternut squash – peel, remove seeds and dice into 1″ cubes. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. If using Delicata – cut the squash in half lengthwise, remove the seeds and place cut side up in a roasting pan. Coat with olive oil and season generously with salt and pepper.
Set the garlic on the top oven rack. Roast the squash on the middle rack for 35 to 40 minutes, turning occasionally, until tender and just starting to brown. Scrape out roasted Delicata squash from skins, set aside. Continue roasting the garlic for another 10-15 minutes, until completely soft. When cool enough to handle, squeeze roasted garlic from their skins.
In a food processor, combine remaining olive oil, tahini, chickpeas, lemon juice & zest, cumin, Kosher salt, roasted garlic, Sriracha and ground pepper.
Add roasted squash and purée until smooth. If the texture is too thick, slowly add water until you get the desired consistency.
Add additional seasoning, hot sauce and honey to taste.
Stir in chopped cilantro and garnish with a drizzle of olive oil and ground sumac.
Serve with grilled naan or pita bread, fresh vegetables or even on a sandwich.