Honeynut Squash Hummus
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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
Directions
- 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.