Chef Krisi's Butternut Squash Hummus

Roasted Butternut Squash Hummus

• 1 pound of butternut squash , cubed 1 inch pieces
• 1 teaspoon roasted cumin
• 1 teaspoon garlic
• 1/2 teaspoon smoked paprika
• 1/2 can chickpeas
• 1/4 cup tahini
• 1/4 cup olive oil
• Juice of one Meyer lemon
• Salt and pepper to taste

Directions

1. Roast squash with sprinkle of salt, smoked paprika and drizzle of olive oil
At 375 degrees for 20 to 30minutes . (I like a bit of charring on them.)
2. Let the squash cool, then place in a Cuisenart.  Add the remaining ingredients and pulse till smooth.
3. Taste and adjust to your preferences.