Roasted Butternut Squash Hummus with Toasted Pepitas

Instructions

1. Preheat the oven to 400℉.
2. Toss the squash with the olive oil, ¼ teaspoon salt, and the black pepper and spread it out on a baking sheet. Roast until golden, about 15 to 20 minutes, tossing once halfway through. Remove from oven and cool.
3. Add the cooled squash, remaining ½ teaspoon salt, chickpeas, tahini, lemon juice, cumin, garlic powder, paprika, and ginger to a blender or food processor and puree until smooth, gradually adding enough water so it reaches your desired consistency.
4. Heat the olive oil in a small skillet over medium heat. Add the pumpkin seeds and cook until starting to turn golden, but not yet popping, about 2 minutes. Turn off the heat and stir in the paprika.
5. To serve, spread the hummus out in a shallow bowl. Drizzle the pumpkin seeds and oil on top, and serve with pita bread, toasted pita chips, sliced baguette, crackers, or raw veggies for dipping.