2 Large garlic cloves / 200g butternut squash peeled & diced
3 Tbsp Water / 3 Tbsp Tahini paste or peanut butter
2 Tbsp Extra virgin olive oil
400g Tin of cooked chickpeas (240g drained )
Salt & Pepper to taste. Grated parmesan to serve.
Pinch of Smoked paprika to garnish (Optional)
Preheat the oven to 200º/180º fan
Put the butternut squash into a roasting dish along with the water. Cover the dish with a lid or tin foil and place in the oven for 40 minutes. Take the squash out and allow it to cool down for 15 minutes.
Add the butternut squash along with the remaining water & the rest of the ingredients into a food processor. Blitz until smooth or your desired consistency is achieved. Place in a serving bowl and sprinkle a little smoked paprika on top for added effect & serve.
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