In a food processor, combine the roasted squash, garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.