Roasted Butternut Squash Hummus

Roasted Butternut Squash Hummus

makes 10-12 servings

1 1/4 pounds butternut squash, peeled, deseeded, and chopped into 1-inch pieces

3 tablespoons olive oil

1 teaspoon ground cinnamon

2 teaspoons fine sea salt

1 teaspoon Aleppo pepper (or freshly ground black pepper)

1 (15.5-ounce) can chickpeas, drained with liquid reserved

1/2 cup plain nonfat Greek yogurt

1/4 cup tahini

1/3 cup freshly squeezed lemon juice

4 cloves garlic, minced

1 teaspoon Sriracha

1. Preheat the oven to 400 degrees.

2. Place the chopped butternut squash in a large bowl. Drizzle with the olive oil. Season with salt, pepper, and cinnamon. Toss gently to combine. Turn the butternut squash out onto a rimmed baking sheet and spread into an even layer. Roast in the oven for 25 minutes, or until fork-tender and lightly browned. Remove from the oven and let cool while combining the remaining ingredients.

3. Set aside 1/4 cup of the roasted squash for garnish. Place the rest of the squash in the bowl of a food processor with the blade attached and add the chickpeas, yogurt, tahini, lemon juice, garlic, and Sriracha. Pulse until coarsely pureed. Add in the reserved chickpea liquid, 1/4 cup at a time, until the hummus reaches a smooth consistency. Season with additional salt and pepper to taste. Spoon into a serving bowl. Garnish with the reserved roasted butternut squash pieces.

4. Serve immediately with pita wedges, pita chips, or fresh-cut vegetables.