Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil, sprinkle with salt, and place it cut-side down on a baking sheet. Roast for about 30-35 minutes or until the squash is tender. Let it cool slightly before scooping out the flesh.

Blend the Hummus

In a food processor, combine the roasted butternut squash, tahini, garlic cloves, ground cumin, ground coriander, smoked paprika, lemon juice, and salt. Blend until smooth. If the mixture is too thick, you can add a little water until you reach your desired consistency.

Prepare the Toppings

Toast the pumpkin seeds in a dry skillet over medium heat for about 3-5 minutes until they are golden and fragrant. Chop the fresh parsley.

Assemble the Dip

Transfer the butternut squash hummus to a serving bowl. Top with toasted pumpkin seeds, pickled red onion, and chopped parsley. Drizzle with a bit more olive oil if desired.

Serve

Serve the hummus with lavash bread for dipping.