Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Cut the butternut squash in half, remove the seeds and peel the skin off. Slice and chop the squash into cubes. Drizzle a little avocado oil on top and some salt and pepper. Bake for 35 to 40 minutes until cooked through. Remove and let cool.
Add the cooked and cooled squash (1 1/2 cups of it) along with the chickpeas, garlic, tahini, lemon juice, paprika, salt, extra virgin olive oil and 1 tbsp of water to a food processor or blender. Blend until smooth and creamy, adding more water as needed.
For the Dukkah
Heat a cast iron pan over medium heat and add the hazelnuts. Toast for 2 to 3 minutes, until fragrant. Remove and place in a clean tea towel, move the tea towel around and rub back and forth to remove the skins. Then roughly chop and set aside in a small bowl.
On the same cast iron pan, over medium-low heat add the sesame seeds and toast for 30 seconds to 1 minute, stirring frequently. Remove and add to the bowl with the hazelnuts.
On the same pan, add the fennel seeds and toast for 30 seconds, then add the coriander, cumin and peppercorns and toast for 30 seconds. Remove and add to a small bowl, separate from the hazelnuts.
In a coffee grinder, blender or food processor, add the fennel seed mixture and pulse until roughly chopped and incorporated. Add to the bowl with the hazelnuts and sesame seeds and add the thyme and sea salt and mix well. Store in an airtight container.
For Assembly
Add the hummus to a bowl, top with dukkah, a little extra drizzle of extra virgin olive oil, fried sage leaves and pomegranate arils if desired. Serve and enjoy!