Yield: 8 servings
Macros: 178 cal, fat 7g, carbs 23g, fibre 6g, protein 7g
Ingredients: 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below 2 tbsp olive oil 1 1/2 cups cooked chickpeas (1 15 oz can of chickpeas, rinsed and drained)
2 tbsp tahini 1 garlic clove, peeled juice of 1 lemon 2 tbsp water 1/2 tsp sea salt 1/4 tsp smoked paprika 1/4 tsp cumin freshly ground pepper Directions: Preheat oven to 425 degrees F. Cut butternut squash in half and scoop out seeds.* Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each). Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes. Remove from oven and let cool. Once cooled, scoop out 1 1/2 cups worth. Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth. Add in spices and blend until well-combined. Serve with veggies, crackers or dipping of choice. Will keep in the fridge for up to 1 week *Depending on the size of your squash you will have leftovers of squash which you can scoop out and store in the fridge.