Butternut Squash Hummus
- 1 bag Stacy's(R) Simply Naked(R) Pita Chips
- 1 1/2 cups Roasted Butternut Squash (half of a 2.5 pounds Butternut Squash)
- 1 1/2 teaspoon Olive Oil (for squash)
- 1 teaspoon Olive Oil (for dip)
- 1 1/2 cups cooked Chickpeas
- 2 tablespoons Tahini
- 2 Garlic cloves, minced
- 1 Lemon, juiced
- 2 tablespoons Water
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cumin
- Ground Pepper
- Preheat oven to 425u0b0F. Cut butternut squash in half then scoop out seeds. Rub the one and a half teaspoon of olive oil on the inside of the butternut squash. Place olive oil side down on a baking sheet and roast in oven for 30 minutes. Remove from oven and let cool. Once cooled, scoop out 1 1/2 cups worth. Add butternut squash, 1 tablespoon olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth. Add spices to the mixture and blend. Serve with Stacy's(R) Simply Naked(R) Pita Chips.
butternut, olive oil, olive oil, tahini, garlic, lemon, water, paprika, cumin, ground pepper
Taken from www.epicurious.com/recipes/food/views/butternut-squash-hummus-56389855 (may not work)