If making the chickpeas from scratch (which I highly recommend), soak them overnight or for about 8 hours with filtered water
Get rid of the water, rinse them in a colander very well, and boil them with plenty of filtered water for about 45 minutes, or until they are completely soft and fall apart between your fingers
Save the water from cooking, as we will use some in this recipe
Cut the acorn squash in half width-wise, and scoop out the seeds with a spoon
Place cut-side down on a parchment-lined baking sheet, and bake at 400F for about 40 minutes, or until it is entirely soft and can easily be pierced with a fork
Once the acorn squash is ready and slightly cooled, you are ready to make the hummus
Place the boiled and soft chickpeas in a food processor, and process for about 5-7 minutes until a pretty smooth paste results. This step is crucial for smooth hummus, and I was taught it by my best friend, who is Palestinian and a hummus master :)
Then, add the tahini, lemon juice, cumin, salt, chickpea cooking water, and scooped out acorn squash (without seeds or peel) into the food processor, and process for about 5-7 more minutes, until very smooth.