1. Center a rack in oven and heat to 400 degrees.
2. Place squash on a parchment- or foil-lined baking sheet and toss with 2 tablespoons olive oil, then season with salt and pepper. Bake until very tender, 15 to 20 minutes, stirring halfway through.
3. Let squash cool 5 minutes on baking sheet, then transfer to a food processor along with chickpeas, tahini, lemon juice, remaining 2 tablespoons olive oil, the water, garlic, cumin, and 1 teaspoon salt; process until mostly smooth, adding a bit more water as needed to reach desired consistency.
4. Transfer hummus to a bowl, then drizzle with more olive oil and sprinkle lightly with smoked paprika before serving.
Source: Hannaford fresh Magazine, October - November 2021