Roasted Butternut Squash Hummus

Add the Butternut Squash (1) to the baking dish and sprinkle it generously with Salt (2 pinches) and Olive Oil (as needed) . Toss it all well to make sure it is coated. Roast the butternut squash until it is tender for about 40 minutes.

While the squash is roasting, switch gears for a moment to the chips. Cut each of the Pita Bread (6) into 8 equal wedges and lay them out on a baking sheet.

Add the zest and juice of a Lemon (1) , Dried Oregano (2 pinches) , Salt (2 pinches) , and a generous drizzle of Olive Oil (as needed) . Toss it all together well to make sure the chips are coated. Get them into the oven to crisp up for about 15 minutes. When they are done, take them out and set them aside.

Add the Tahini (4 Tbsp) , Garlic (4 cloves) , Chickpeas (1 can) , zest, and juice of a Lemon (1) , and Ground Allspice (as needed) into the processor with the squash and run it until it becomes a thick puree.

Transfer it to a pretty bowl and drizzle it with more Olive Oil (as needed) . Garnish it with the Fresh Cilantro (1 Tbsp) and Pine Nuts (as needed) and serve it with the pita chips. Enjoy!