Preheat the oven to 400°F (200°C).
Add the chopped butternut squash to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.
Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.
While the butternut is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.
When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, chickpeas, tahini and 2 Tbsp of the cold water.
Process until chunky.
Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.
Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.