- 1 medium Butternut Squash (skinned & cubed)
- 1-2 Garlic Blubs, skin on
-3 thyme/sage sprigs, leaves removed
- 1 tbs + 3 tbs olive oil, divided
- 1 C cooked chickpeas
- Juice of 1 Lemon
- ¼ cup tahini
- salt pepper, to taste
- Sesame Seeds and Black Radish (garnish)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and set aside. Drizzle squash, garlic bulb(s) with 1tbs with oil and sprinkle salt and pepper, add herbs and toss to coat. Slide the baking sheet into the oven and roast until squash is tender, about 35-40 minutes. Allow squash and garlic to cool slightly. Squeeze the roasted garlic out of the skins into the food processor, discarding the skins afterward. Transfer the roasted butternut squash to the food processor, along with the remaining 3 tablespoons of sunflower oil, chickpeas, lemon juice, and tahini. Run the food processor on high until you have a totally smooth and rich paste/dip. You may have to stop the motor and scrape the sides down a couple times. Adjust the dip for seasoning. Scrape the dip into a serving bowl and garnish with a drizzle of good olive oil, sesame seeds, and black radish. Enjoy!