Roasted Butternut Squash Hummus

I decided to deviate from my everyday chickpea hummus recipe by adding in some roasted butter nut squash. It tastes kind of like you would imagine. The squash gives the hummus a lot of sweetness and is definitely the dominate flavour in this dip. To balance that out I think almost any warm spices could be used. I opted for some curry powder, however cumin, smoked paprika, or chipotle come to mind for next time. I topped mine with some toasted pumpkin seeds, smoked paprika & parsley because that's what I had on hand. I like the seeds for the flavour but also the extra crunch! Sometimes I like to heat my hummus in the  oven or microwave for a warm dip. Delicious!

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Roasted Squash Hummus

Ingredients:

• 1 can chickpeas
• 1 3/4 cup roasted squash (from 1 small butternut squash)
• 1/3 cup tahini
• 1/4 cup extra virgin olive oil
• 4 cloves garlic
• 2-3 tsp curry powder (or to taste)
•  3 tbsp lemon juice 

Method: 

1. To roast the squash preheat oven to 400 F. 
2.  Cut the down the middle lengthwise. Scoop out seeds & discard
   
3.  Drizzle the cut side with veg oil and place cut side down on baking sheet. 
   
4.  Roast for about 45 minutes, the edges of the cut side will begin to caramelize. 
   
5.  Cool a bit, then scoop out flesh to measure 1 3/4 cups.
   
6.  Blend in food processor with remaining ingredients