Ingredients
Method
- Peel the butternut squash, cut into cubes and toss with a drizzle of olive oil. Spread on a baking tray and place in the oven for 25 minutes or until tender.
- Drain your chickpeas and place in a food processor along with the cooked squash, minced garlic, tahini, lemon juice, cayenne pepper, salt, and blend.
- Add a dash of water as you blend and gradually add the olive oil until well incorporated.
- Adjust salt to taste and garnish with a drizzle of oil, freshly chopped cilantro and lightly toasted pine nuts.
- Serve with Crudités and toasted pita chips
Notes
Enjoy your healthy snacking!
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