| 10 | 5 | 251 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 6 |
| 1 can (15oz) | Butternut Squash Puree, canned, organic |
| 1/2 tsp | Paprika, smoked |
| 1/4 tsp | Cayenne pepper |
| 4 tbsp | Lemon juice |
| 1 pinch | Sea salt, fine |
| 1 clove(s) | Garlic |
| 1/4 cup | Tahini |
| 1 whole lemon(s) | Lemon peel (zest) |
| 2 tbsp | Olive Oil, Extra Virgin (Preferably cold-pressed) |
| 1 1/2 cup | Chickpeas, canned, drained (drained and rinsed) |
In a food processor, pulse the garlic until it is finely minced. Add the tahini, cumin, lemon zest and 3 tbsp lemon juice, and olive oil, and purée to make a paste.
Add the chickpeas, pulse, and add up to ¼ cup / 60ml of water to thin as needed until the desired consistency is reached. Season with salt.
Put the squash in a food processor with the hummus, paprika, cayenne, and 1 tbsp lemon juice. Purée until smooth.
| Fruit | 0.2 |
| Meat Alternative | 0.6 |
| Vegetables | 0.5 |
