Butternut Squash Hummus

INGREDIENTS

~1 cup of cubed, peeled butternut squash

2 cloves of garlic

1-2 teaspoons of maple syrup

salt

pepper

1/4 - 1/2 teaspoon harissa (depending on how spicy you like it)

1 tablespoon of olive oil

1 can of chickpeas, rinsed

1/4 cup tahini

lemon juice

water

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

to garnish: olive oil, parsley, pomegranate seeds, fresno chili, and/or crispy chickpeas

METHOD

1. Preheat oven to 425 degrees F.

2. Place butternut squash on a parchment-lined baking sheet and then add garlic, maple syrup, salt, pepper, harissa, 1/4 cup of chickpeas, and 1 tablespoon of olive oil. Toss with your hands and then spread in an even layer. Roast in the oven for 25—30 minutes or until squash is tender and golden.

3. Remove chickpeas from baking sheet and reserve in a bowl.

4. Place the remaining chickpeas, squash, garlic, tahini, lemon, cumin, and paprika (you will also need to add more salt and pepper) in a food processor. Process until smooth. Add additional water or lemon to reach desired consistency. Taste and adjust for seasoning.

5. Place hummus in a bowl and garnish with roasted chickpeas, olive oil, fresno chili, parsley, and/or pomegranate.