Ingredients

The following ingredients have 4 Servings
  • 1 pound butternut squash, (peeled and cubed (about 3 cups))
  • 5 1/2 tablespoons olive oil, (divided)
  • 1 bulb garlic
  • 1 (14 ounce) can chickpeas, (drained and rinsed)
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, (or to taste)
  • Pinch cayenne pepper, (or to taste)

Instruction

  • Preheat the oven to 400°F.
  • Toss the butternut squash cubes with 1/2 tablespoon of olive oil and arrange them in a single layer on a baking sheet or in an oven-safe skillet.
  • Cut the top off of your garlic bulb. This should cut into the tips of each (or most of) the cloves. 
  • Drizzle the garlic with 1 tablespoon of olive oil and wrap it loosely in foil.
  • Place the garlic and butternut squash into the oven. 
  • Bake the squash until tender, about 20 minutes, flipping once about halfway through.
  • Bake the garlic until the cloves are soft and pale brown, about 40 minutes.
  • Allow the garlic and squash to cool for a few minutes.
  • Squeeze the garlic bulb to extract the soft roasted cloves from the shell.
  • Place the squash, roasted garlic, 4 tablespoons of olive oil, chickpeas, lemon juice, tahini, smoked paprika, cayenne and salt into a food processor bowl and blend until smooth. Thin with water if you like.
  • Serve with pita bread.