Roasted Butternut Squash Hummus

Okay, so I have basically been putting this hummus on EVERYTHING lately!

It's definitely my new favorite hummus flavor and I will probably end up making this recipe weekly if I'm being honest.

Ingredients:

- 1 1/2 C. butternut squash, cubed

- 1 can of garbanzo beans, drained and rinsed

- 4 cloves of garlic, unpeeled

- 1/2 C. tahini

- 4 Tbsp olive oil

- 1 1/2 lemons, juiced

- Salt (to taste)

- Pepper (to taste)

- 1/2 tsp cinnamon

- 1/2 tsp paprika

Directions:

Preheat oven to 425

1) Spread butternut squash and unpeeled garlic cloves on a pan, and drizzle with olive oil.

Bake for 15 minutes until butternut squash is tender. Once cooked let cool for a few minutes, and then remove peel from garlic.

2) Add butternut squash, garlic, garbanzo beans, tahini, olive oil, and lemon to a blender. Blend on high until smooth.

3) Blend in spices until mixed through.

Tip:

Top your hummus with hemp seeds or sesame seeds for a little added texture.

I have eaten this hummus with veggies, crackers, toast, on sandwiches, and in nourish bowls!

Enjoy!