Butternut Hummus

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5-½ cups Fresh, Cubed Butternut Squash
• 2-½ Tablespoons Olive Oil, Plus More For Garnish
• 1 head Garlic
• 1 can (15 Oz. Size) Garbanzo Beans, Drained
• 3 Tablespoons Lemon Juice
• 2 teaspoons Tahini
• ¼ teaspoons Dry Ginger
• ⅛ teaspoons Nutmeg
• 1 teaspoon Salt
• ⅛ teaspoons Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.

2. Toss the cubed butternut squash with part of the olive oil, spread on the sheet, and season lightly with salt.

3. Cut the top off the garlic head, drizzle the exposed cloves with a little olive oil, wrap in foil, and place on the sheet beside the squash.

4. Roast for about 35 minutes, until the squash is very tender and the garlic is soft and golden.

5. Let the garlic cool slightly, then squeeze the soft cloves out of their skins.

6. Add the squash, garlic, drained garbanzo beans, lemon juice, tahini, dry ginger, nutmeg, salt, and pepper to a food processor.

7. Blend until smooth, adding a splash of water if needed to loosen. Taste and adjust the salt.

8. Transfer to a bowl, drizzle with the reserved olive oil, and serve. Optionally chill for 30 minutes before serving.