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  • 1 cup peeled and cubed butternut squash
  • 4 cloves garlic, skin on
  • 4 cloves raw garlic, minced
  • 2 Tbsps. lemon juice
  • 1 15 oz. can chickpeas, lightly rinsed and drained
  • 1⁄3 cup tahini
  • 3-4 Tbsps. olive oil, plus more for roasting vegetables
  • ¼ cup fresh chopped parsley
  • ¼ tsp. ground cinnamon
  • ½ tsp. cumin
  • ¼ tsp. smoked paprika
  • sea salt and fresh cracked black pepper, to taste

Butternut Squash Hummus

This savory, nutty, slightly sweet hummus is edible fall in a dish. A must to take along to any harvest party or potluck.

How to Make

1. Preheat oven to 400 degrees. Peel butternut squash and chop into cubes, enough to fill 1 cup (there will be a lot of extra).

2. Place cubed squash and unpeeled garlic cloves onto a baking tray and drizzle with olive oil and a pinch of salt and pepper. Bake for 15-20 minutes, or until squash pierces easily with a fork and garlic is golden brown. Let cool five minutes.

3. Peel roasted garlic and add to food processor or blender, along with squash, chickpeas, minced raw garlic, lemon juice, tahini, olive oil, salt, pepper, parsley, cinnamon, and smoked paprika.

4. Puree until creamy and smooth, scraping down sides as needed. If too thick, continue to add more olive oil or water until desired texture is reached.

5. Serve with roasted carrots or pita chips.

Chelsi Fisher