Instructions

• Preheat oven to 400°F.
• In a large bowl, combine cubed butternut squash, unpeeled garlic cloves, generous drizzle Harissa Extra Virgin Olive Oil and salt. Use your hand or a spatula to make sure all surfaces are coated. Scrape the mixture, along with all the oil and salt, onto a baking sheet. Roast for 15-20 min or until the squash is fork tender.
• Cool the squash completely. When the garlic is cool enough to handle, squeeze the garlic from the paper. Discard the paper.
• Add the cooled squash, roasted garlic, lemon juice, chickpeas, tahini, Arbequina Extra Virgin Olive Oil, cinnamon, cumin and smoked paprika to the bowl of a food processor. Process for 4 full minutes until smooth and creamy, adding small splashes of water if the mixture is too thick.
• Use the water to adjust the consistency of the hummus. Drizzle in a bit at a time until you get to the consistency you like. We used a full 1/2 cup of water. Note that the amount of water you use depends on several things: the brand of chickpeas and tahini, the water content of the butternut squash and the size of the lemon.
• Add in the parsley and pulse a few times to combine and break the parsley up a bit.
• Taste the hummus and adjust with salt and lemon juice if needed. Spread on a platter, drizzle with a little additional olive oil and serve with pita chips and crudite.