Chef Krisi's Butternut Squash Hummus

shutterstock_490012777.jpg

Roasted Butternut Squash Hummus

  • 1 pound of butternut squash , cubed 1 inch pieces
  • 1 teaspoon roasted cumin
  • 1 teaspoon garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 can chickpeas
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • Juice of one Meyer lemon
  • Salt and pepper to taste

Directions

1. Roast squash with sprinkle of salt, smoked paprika and drizzle of olive oil
At 375 degrees for 20 to 30minutes . (I like a bit of charring on them.)
2. Let the squash cool, then place in a Cuisenart.  Add the remaining ingredients and pulse till smooth.
3. Taste and adjust to your preferences.