Butternut Squash Hummus

• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1 Lemon, Zest And Juice
• 1 clove Garlic, Crushed
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Ground Coriander
• 1/4 cups Tahini
• 1 cup Mashed, Roasted Butternut Squash Or Pumpkin
• 3 Tablespoons Extra-virgin Olive Oil, Plus More For Drizzling
• 4 Tablespoons Toasted Pumpkin Seeds

1. Add everything but the pumpkin seeds to the bowl of a blender or food processor and blitz until the mixture is smooth.
2. Transfer the hummus to a bowl, drizzle with more olive oil and sprinkle with the toasted pumpkin seeds.

chickpeas, lemon, clove garlic, ground cumin, ground coriander, tahini, extravirgin olive oil, pumpkin seeds

Taken from tastykitchen.com/recipes/appetizers-and-snacks/butternut-squash-hummus/ (may not work)