Ingredients:
1 Honeynut squash, halved and roasted
1 (15 oz) can chickpeas, drained and rinsed
1 large garlic clove
1 lemon, juiced
3/4 cup tahini
1 3/4 tsp kosher salt, plus more to taste
1/2 cup ice water, plus more if needed
Paprika, Aleppo pepper, or za’atar, to finish
Extra virgin olive oil, to finish
Instructions:
Preheat the Oven: Set oven to 425°F (220°C).
Cut the squash in half and lay them on a baking sheet. Drizzle the cut sides of the Honeynut squash with olive oil. Place on a baking sheet and roast for 25-30 minutes, until tender. Remove seeds and scoop out flesh from the skin.
In a blender, add the roasted squash flesh, chickpeas, garlic, tahini, lemon juice, kosher salt, and half of the ice water. Blend until smooth, adding more water to reach desired consistency.
Taste and add additional salt or lemon juice if desired.
Spoon onto a plate or bowl, drizzle with olive oil, and sprinkle with paprika! Serve with pita, fresh veg, or challah. It will store well in the fridge for up to 4 days.
