Butternut Hummus

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

1 ¼ pounds butternut squash, peeled and 1-inch-diced

1 (15 oz.) can of chickpeas, drained

¼ cup olive oil

2 tablespoons tahini

1 teaspoon paprika

½ teaspoon kosher salt

1 teaspoon garlic powder (or 3 cloves minced)

Juice from 1 lemon

Note: Ingredients may have been altered from the original.

Directions at foodtalkdaily.com

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