¼cupextra virgin olive oilplus extra for butternut squash
juice of one lemon
Preheat the oven to 425 degrees F.
Peel the butternut squash and cut in half. Rub with extra virgin olive oil and a sprinkling of sea salt.
Roast on a baking sheet for 35 minutes, turning halfway. Allow to cool completely. (I did this the day before).
Add half the butternut squash, chickpeas, oil, paprika, salt, garlic powder, cayenne pepper, and lemon juice to a food processor or blender. Process until smooth and creamy. Add some of the chickpea liquid to the hummus one tablespoon at a time as needed to help make the hummus creamier.
Cut up some of the remaining butternut squash into small cubes.
Put the hummus in a bowl and top with extra virgin olive oil and the butternut quash.