- 1 cup peeled, cubed butternut squash
- 4 cloves garlic, skin on
- 4 cloves garlic, peeled and minced
- 2 tablespoons lemon juice
- 1 (15-ounce) can chickpeas, lightly rinsed and drained
- ⅓ cup tahini
- 3-4 tablespoons olive oil, plus more for roasting the garlic
- ¼ teaspoon each sea salt + pepper, to taste
- ½ cup fresh parsley, chopped
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
Preheat the oven to 400° F and position a rack in the middle of the oven.
Add the cubed butternut squash and the unpeeled garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
Roast the mixture for 15-20 minutes, or until all of the squash is fork tender and the garlic is golden brown. Cool for 5 minutes.
Peel the roasted garlic and add to the food processor or blender, along with the squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika.
Purée the mixture until it is creamy and smooth, scraping down the sides as needed and adding more olive oil, reserved chickpea juice, or a touch of water if it’s too thick.
Taste and adjust seasonings. Store any leftovers, covered, in the refrigerator up to 4-5 days.
- Yields: 4 cups
- Preparation Time: 30-40 minutes