Preheat oven to 350 degrees F and position a rack in the middle of the oven.
Toss butternut squash, 5 garlic cloves and parsley with a drizzle of olive oil on a baking sheet.
Roast squash for 20 - 30 minutes minutes, or until all squash is fork tender and the garlic is golden brown. I allowed some of my squash to really crispen up. Let cool 5 minutes.
In your food processor or blender combine: squash, garlic, lemon juice, chickpeas, tahini, hemp hearts, olive oil, salt, pepper and cumin.
Blend the mixture until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water to achieve desired consistency.
Serve immediately or chill in your fridge.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/roasted-butternut-squash-hummus/