Add the tahini and lemon juice to the bowl of your food processor and blend for 1 minute, until whipped and creamy.
Add the olive oil and garlic and process for an additional 30 seconds.
Add half of the chickpeas, half of the roasted squash and 1/4 cup of water then process for 1 minute.
Scrape the sides, add the remaining chickpeas, salt and remaining squash then process for 1 - 2 minutes or until smooth and creamy (Add additional water if needed to thin the hummus and help create smooth creamy hummus.)
Spoon the hummus into a bowl, create a well and drizzle with olive oil. Top with roasted pipits and smoked paprika if desired. Serve and enjoy!