1 1/4 pounds butternut squash, peeled and 1-inch-diced
3 tablespoons good olive oil
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
1/2 cup plain whole-milk Greek yogurt
1/4 cup tahini (sesame paste)
1/3 cup freshly squeezed lemon juice (2 lemons)
4 teaspoons minced garlic (4 cloves)
1 teaspoon Sriracha
Pure Grade A maple syrup, for serving (optional)
Toasted pita bread, for serving