|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|
|2 pinch||Sea salt, fine|
|1 whole lemon(s)||Lemon peel (zest)|
|2 tbsp||Olive oil (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.