Butternut Squash Hummus

Ingredients:
1 c peeled and cubed butternut squash                              1-2 garlic cloves
1½ c canned, drained and rinsed chickpeas                      ¼ c tahini
3 Tbsp fresh lemon juice                                                              ½ tsp cumin
½ tsp coriander                             ½ tsp cayenne                      ½ salt                                          
¼ c olive oil                                       ¼ c water                                black pepper

Directions:
1) Preheat the oven to 400°F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic in foil with a drizzle of olive oil and a pinch of salt, place on the baking sheet.  Roast for 25 min or until squash is tender.  Let cool a bit.

2) In a food processor combine the roasted squash, roast garlic, chickpeas, tahini, juice, cumin, coriander, cayenne and salt. With the blade running, drizzle in olive oil. Add water as needed for consistency. Taste and adjust as needed.

Serve with crackers, pita chips, bread or raw vegetables

Source:https://www.loveandlemons.com/butternut-squash-hummus-with-feta-pomegranates/