This recipe is so so yummy. This is a great option if you’re entertaining and want to create an appetizer with a bit of a fall feel, or if you have leftover squash on hand and are looking for a new way to enjoy it. You could also try subbing in another type of squash or some sweet potato. I hope you like this recipe as much as I do!

Ingredients:

1 1/2 cups chickpeas (or one 398ml can)

1/2 cup cooked butternut squash

2 tbsp tahini

2 tbsp olive oil

3 tbsp lemon juice

1 clove raw garlic

3/4 tsp salt

1/2 tsp cumin

Directions:

To cook squash: Cut 1 butternut squash lengthwise and scoop out seeds. Coat with a bit of olive oil and sprinkle with salt and pepper. Roast face down on a baking sheet at 375 degrees for 1 hour or until soft. Let cool.

In a food processor or high-speed blender, blend all ingredients together until smooth. Depending on the tahini used, you may need to add more lemon juice or a bit of water to get a smooth consistency. Start small and keep adding until you’re satisfied with the texture.

Once it’s all blended, garnish with a drizzle of olive oil, a touch of smoked paprika, and chopped cilantro or parsley.

Enjoy!