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