Ingredients
1 ½ cups roasted butternut squash (half of a 2.5 lb. butternut squash)
2 tbsp olive oil
1 ½ cups cooked chickpeas (one 15-oz can of chickpeas, rinsed and drained)
2 tbsp tahini
1 garlic clove, peeled
1 lemon, juiced
2 tbsp water
½ tsp sea salt with black nigella seeds
¼ tsp smoked paprika
¼ tsp cumin
Freshly ground pepper
Cilantro as garnish
Instructions
1. Preheat oven to 425 degrees.
2. Wash butternut squash, cut in half, and scoop out seeds.
3. Rub 1 tsp of olive oil over insides of butternut squash (½ tsp on each half).
4. Place olive oil-rubbed-side of squash down on a baking sheet and roast for 30 minutes.
5. Remove from oven and let cool.
6. Once cooled, scoop out 1 ½ cups worth.
7. Add butternut squash, 1 ½ tbsp olive oil, chickpeas, tahini, garlic, lemon, and water to a food processor or blender, and process until smooth. Purée the squash with its skin. Important! The skin adds to the delicious flavor.
8. Add in spices and blend until well-combined.
9. Serve with veggies, crackers, or dipping of choice.
10. Will keep in fridge for up to 1 week; makes approximately 8 servings.
