Butternut Squash Hummus

1-1/2 cups roasted butternut squash

2 tbsp olive oil

1-1/2 cups cooked chickpeas

2 tbsp tahini

1 garlic clove, peeled

juice of 1 lemon

1/2 tsp sea salt

1/4 tsp smoked paprika

1/4 tsp cumin

white pepper

water

Preheat oven to 210 degrees C.

Cut butternut squash in half and scoop out seeds. Rub 1 tsp of olive oil

over insides of butternut squash. Place olive oil-rubbed-side down on

a baking sheet and roast for 40 minutes. Remove from oven and let cool.

Once cooled, scoop out 1-1/2 cups worth. Add butternut squash, olive oil,

chickpeas, tahini, garlic, lemon and water to a food processor and

process until smooth. Add in spices and blend until well-combined.