Curried Roasted Butternut Squash Hummus Spread
Recipe courtesy of Celine Steen at Have Cake, Will Travel
2 cups chopped roasted butternut squash [400F oven, butternut squash cut in 8 pieces, brushed with olive oil, sprinkled with fresh milled pepper, coarse sea salt, 45 minutes or until tender]
1 14oz can of chickpeas, drained and rinsed
1 big garlic clove, grated
1 Tbsp roasted peanut oil
1/4 cup tahini
juice of 1/2 medium lemon, about 2 Tbsp
1 generous Tbsp curry powder
pinch ground cumin
pinch coarse sea salt + more pepper, if desired.
Throw all the ingredients in your food processor or blender, blend until smooth, scraping the sides with a rubber spatula to make sure everything gets blended well.
Serve chilled, at room temperature, or even warm, with crackers, pita bread, or chips. Makes about 3 cups.