Scale

1 cup cooked butternut squash

1, 15 ounce can chickpeas, drained and rinsed

2 tablespoons tahini

1 tablespoon lemon juice

1 clove garlic, or about 1 teaspoon grated garlic

1/2 teaspoon salt

1/4 teaspoon ground cumin

3 tablespoons extra virgin olive oil

2–3 tablespoons water

Optional Garnish: Extra olive oil, pomegranate seeds, pumpkin seeds, pine nuts

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Add butternut squash, chickpeas, tahini, lemon juice, garlic clove, salt, and cumin to the food processor and blend until everything breaks up.

While the food processor is running, drizzle in olive oil.

If you want your hummus thinner, start adding water, one tablespoon at a time

Garnish with optional ingredients

If using frozen and thawed butternut squash, you might not need to add any water.