Butternut Hummus

Looking for the perfect fall appetizer? This is it! It is hummus enhanced with the sweetness of roasted butternut squash and coconut milk. Yum! Serve this with pita chips for perfect autumn flavors.

Ingredients

1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1/2 inch pieces
4 Tablespoons olive oil, divided
8 ounces drained canned garbanzo beans
1/3 cup tahini
1/2 cup coconut milk
Juice of one lemon
1/2 tsp garlic powder
Salt and Pepper to taste

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Spread the butternut squash pieces evenly on the parchment paper. Drizzle with 2 Tablespoons olive oil. Season with salt and pepper. Bake for 25-30 minutes or until soft and golden.
Allow to cool slightly.
Combine roast butternut squash with remaining ingredients in a blender. Season with salt and pepper. Blend until smooth. Add additional coconut milk if you prefer a creamier texture.