Ingredients
for the hummus:
2 cups butternut squash, peeled, cut into 1 inch squares and roasted
1 can garbanzo beans, drained and membranes removed (this little step will aid in achieving an ultra smooth and creamy hummus- trust me, it's worth it)
1/2 cup tahini
3 tablespoons olive oil
2 cloves garlic
juice of 1/2 lemon
1/4 tsp cumin
1/8 tsp cinnamon
salt and freshly ground pepper, to taste
for the pita chips:
4 pitas, cut into 8 wedges each
2 tbsp olive oil
1-2 cloves garlic, minced (I always use a microplane grater for this)
1 tbsp chopped fresh sage
salt, to taste
Instructions
1. Preheat oven to 375 degrees. Toss pita wedges in a bowl with olive oil, garlic and sage until evenly coated. Season with salt and arrange in a single layer on a baking sheet.
2. Bake for 12-15 minutes, turning once, until pita chips are golden and crunchy. Remove from oven and cool completely.
3. While pita chips are baking, combine squash, garbanzo beans, tahini, oilive oil, lemon juice, cumin, cinnamon, salt and pepper in a food processor and blend until smooth and creamy. Transfer to a bowl and serve with pita chips and/or assorted raw vegetables.
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