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. 

With the deep sweet flavor of the roasted butternut squash, this hummus does not need much seasoning. I tried the same recipe recently with sweet potatoes from the farmers' market. Perfect result. Just a little denser in texture and flavor.

Roasted Butternut Squash Hummus

Ingredients:

• 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

Directions:

• 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.