1. Preheat oven to 400 degrees F. Sprinkle squash with salt and pepper, and roast the squash in an uncovered baking dish oven for 1 hour. Test the squash with a skewer or a fork to test doneness.
2. Place the garlic and herbs in a food processor and pulse until they are finely chopped. Add the chickpeas and process again. Add lemon juice and season to taste. The chickpea mixture should be a little dry looking; it's not hummus. If you want it to be a little less crumbly, add some olive oil.
3. When the squash is done, remove it from the oven and allow it to cool slightly. Using a spoon, (a grapefruit spoon if you have one) scrape the flesh from the skin and set aside.
4. In a large mixing bowl, mash the squash and the chickpeas together. Do this by hand to get the right consistency.
I love this mixture, especially with lots of lemon juice. I serve it with raw celery, but it is also great as a spread for a pita sandwich, or just plain!