Roasted Butternut Squash Hummus

Here I am with another hummus recipe. We have been doing a lot of entertaining on the terrace, trying to squeeze the most of having such a great outdoor space in NYC before the weather forces us inside. When making dinner for guests two to three times a week, I’ve found one of the easiest appetizers to throw together is hummus. What’s been really fun is experimenting with flavors and adding different ingredients. Throw everything in the fopro and done.

• 2 1/2 cups butternut squash peeled and chopped into small pieces
• 3/4 cup chick peas drained and de-shelled from their transparent skins (skip this step if you are short on time)
• 2 tablespoons olive oil and more from brushing
• 2 tablespoon tahini
• 1 large glove of garlic minced
• juice and zest from 1/2 a large lemon
• 1 teaspoon kosher salt and some for sprinkling

• Preheat oven to 400 degrees F.
• Line a baking sheet with foil.
• Spread the butternut squash pieces out on the baking sheet, brush the squash with oil and sprinkle with kosher salt.
• Roast for about 35 minutes or until the squash pieces are tender.
• In the bowl of a food processor, place chickpeas, olive oil, tahini, garlic, lemon juice and zest and salt.

• When squash is ready, remove from oven and let cool for about 10 minutes before adding to the food processor.

• Pulse a few times then blend everything on high speed until it forms a paste.
• Transfer to a bowl and sprinkle a little kosher salt over the top.
• Serve with toasted pita brad or crackers.