Step up your hummus game this fall with this flavor-packed butternut squash hummus! It's rich, creamy, just a tad sweet, savory, and flavored with roasted garlic and smoked paprika.
Preheat the oven to 400°F.
Toss the butternut squash cubes with 1/2 tablespoon of olive oil and arrange them in a single layer on a baking sheet or in an oven-safe skillet.
Cut the top off of your garlic bulb. This should cut into the tips of each (or most of) the cloves.
Drizzle the garlic with 1 tablespoon of olive oil and wrap it loosely in foil.
Place the garlic and butternut squash into the oven.
Bake the squash until tender, about 20 minutes, flipping once about halfway through.
Bake the garlic until the cloves are soft and pale brown, about 40 minutes.
Allow the garlic and squash to cool for a few minutes.
Squeeze the garlic bulb to extract the soft roasted cloves from the shell.
Place the squash, roasted garlic, 4 tablespoons of olive oil, chickpeas, lemon juice, tahini, smoked paprika, cayenne and salt into a food processor bowl and blend until smooth. Thin with water if you like.
Serve with pita bread.
Makes about 3 cups.