Name: Butternut Squash Hummus
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup cubed butternut squash; 4 cloves garlic cloves (skin on); 4 cloves garlic cloves (peeled + minced); 2 tbsp lemon juice; 1 15-ounce can chickpeas (lightly rinsed + drained); 0.33 cup tahini; 3.5 tbsp olive oil (plus more for roasting garlic); 0.25 tsp sea salt (to taste); 0.25 tsp black pepper (to taste); 0.5 cup fresh parsley (chopped); 0.25 tsp ground cinnamon; 0.5 tsp ground cumin; 0.25 tsp smoked paprika (optional); null to_serve whole-wheat pita chips; null to_serve roasted carrots (*To roast carrots, preheat oven to 375 degrees F (190 C). Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grapeseed oil and a pinch each salt and pepper. Toss to coat. Then arrange in an even layer and bake for 20-30 minutes or until golden brown and tender.)

Instructions

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1

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
2

Add cubed butternut squash (1 cup) and garlic (4 cloves) (skin on) to a baking sheet. Drizzle with [some olive oil] and a [pinch sea salt] and [pinch black pepper]. Toss to combine.
3

Bake for 15-20 minutes, or until [cubed butternut squash] is fork tender and [garlic cloves] are golden brown. Let cool 5 minutes.
4

Peel roasted [garlic cloves] and add to food processor or blender, along with [cubed butternut squash], garlic (4 cloves) (peeled + minced), lemon juice (2 tbsp), can chickpeas (1 15-ounce), tahini (0.33 cup), olive oil (3.5 tbsp), sea salt (0.25 tsp), black pepper (0.25 tsp), fresh parsley (0.5 cup), ground cinnamon (0.25 tsp), ground cumin (0.5 tsp), and smoked paprika (0.25 tsp) (optional).
5

Purée until creamy and smooth, scraping down sides as needed and adding more [olive oil] or a [touch water] if it's too thick.
6

Taste and adjust seasonings. Then serve immediately with [pita chips] and [roasted carrots] (optional). Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.
7

Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.