Butternut Squash Hummus

If you're in the mood for Fall try a creamy autumn-inspired hummus made with roasted butternut squash.

Ingredients

Stacy's® Simply Naked® Pita Chips
1 bag Stacy's® Simply Naked® Pita Chips
1 1/2 cups Roasted Butternut Squash
(half of a 2.5 lb. Butternut Squash)
1 1/2 tsp Olive Oil (for squash)
1 Tbsp Olive Oil (for dip)
1 ½ cups cooked Chickpeas
2 Tbsp Tahini
2 Garlic cloves, minced
1 Lemon, juiced
2 Tbsp Water
1/2 tsp Smoked Paprika
1/4 tsp Cumin
Ground Pepper

Steps

1
Preheat oven to 425°F
2
Cut butternut squash in half then scoop out seeds.
3
Rub the one and a half tsp of olive oil on the inside of the butternut squash.
4
Place olive oil side down on a baking sheet and roast in oven for 30 minutes.
5
Remove from oven and let cool.
6
Once cooled, scoop out 1 1/2 cups worth.
7
Add butternut squash, 1 Tbsp olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth.
8
Add spices to the mixture and blend.
9
Serve with Stacy's® Simply Naked® Pita Chips.

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