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Ingredients

  • 1 Ib butternut squash (about 2 cups), peeled and diced
  • 1 tsp plus 2 tbsp extra-virgin olive oil
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 1 garlic clove, minced
  • Juice of 1/2 lime
  • 2 tbsp tahini
  • 1 tsp smoke paprika
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 1/4 tsp cinnamon

Directions

  1. Preheat oven to 400. Toss butternut squash with 1 tsp oil and spread on a baking sheet. Roast until tender, about 30 minutes. Let cool.
  2. Place butternut and remaining ingredients in a food processor or blender and blend until smooth.
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