Creamy Chipotle Butternut Squash Hummus

Hummus is absolutely my favorite veggie dip.  This hummus is creamy, spicy, and just perfect. 

Recipe adapted from Food Network

Ingredients:

½ butternut squash cut vertically seeds removed

Olive oil spray

1 15.5 ounce can chickpeas rinsed and drained

¼ cup tahini

2 tablespoons canned chipotle peppers in adobo

Juice and zest from ½ lemon

Optional: chili powder and toasted sesame seeds to garnish

Directions:

1. Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil. 
2. Spray butternut squash half with olive oil spray.  Place cut side down on the baking sheet.
3. Roast 35-40 minutes until tender.
4. Meanwhile add chipotle peppers, lemon zest and juice, chickpeas, and tahini to food processor.  Pulse to mix.
5. Once the squash is cool enough to handle scrape out the flesh and add it to the food processor.  Pulse to mix.  Add more lemon juice if more moisture is needed.
6. Transfer to an air-tight container to store. Garnish with chili powder and sesame seeds if desired.
7. I use this as a veggie dip.  You can also use this on sandwich wraps. 
8. Enjoy!