Preheat the oven to 400°F. Line a large baking sheet with parchment and set aside.
Scoop the seeds out of the butternut squash and dice into 1-inch pieces. Transfer the diced squash, garlic cloves, and thyme leaves to the baking sheet. Drizzle the squash mixture with 1 tablespoon of the sunflower oil. Season with salt and pepper and toss to coat.
Slide the baking sheet into the oven and roast until squash is tender, about 35-40 minutes. Allow squash and garlic to cool slightly.
Set up your food processor on the counter. Squeeze the roasted garlic out of the skins into the food processor, discarding the skins afterward. Transfer the roasted butternut squash to the food processor (reserve about a third for garnish, if you like), along with the remaining 3 tablespoons of sunflower oil, chickpeas, lemon juice, tahini, salt and pepper.
I roasted the butternut in cubes because I wanted some for the garnish, but you could just roast the squash whole/in halves and scoop out if you aren’t concerned about the look.