SEE ALSO: 5 Winter Wonder Recipes
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 Ib butternut squash (about 2 cups), peeled and diced</li>
<li>1 tsp plus 2 tbsp extra-virgin olive oil</li>
<li>1 cup cooked or canned chickpeas, drained and rinsed</li>
<li>1 garlic clove, minced</li>
<li> Juice of 1/2 lime</li>
<li>2 tbsp tahini</li>
<li>1 tsp smoke paprika</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp cumin powder</li>
<li>1/4 tsp cinnamon</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400. Toss butternut squash with 1 tsp oil and spread on a baking sheet. Roast until tender, about 30 minutes. Let cool. </li>
<li>Place butternut and remaining ingredients in a food processor or blender and blend until smooth. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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