Autumn Squash & Scallion Hummus

Recipe from in pursuit of more.living with (just a little less) http://inpursuitofmore.com/2013/10/03/recipe-autumn-squash-scallion-hummus/

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  cups  roasted  kabocha squash, about half of one medium kabocha squash
• 1 -2  tablespoon olive oil, for roasting
• 1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch
• 6  scallions, chopped
• 1⁄4 cup  raw tahini or 1⁄4 cup  toasted tahini
• 1⁄4 cup lemon juice
• 1 1⁄2-2  teaspoons salt
• 1 -2  tablespoon olive oil
• 1  pinch paprika
• 1  pinch black pepper
• 1  pinch cilantro (to garnish) or 1  pinch parsley (to garnish)

Directions

1. First, heat the oven to 400 degrees. Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process). Of course, if you have an aversion to the skins, feel free to remove them but I’m a whole squash girl always have been and I take great pleasure in eating whole thing :).
2. Toss or rub the squash slices in a little olive oil and place on a flat baking tray. Bake for 25-30 minutes or so, until the squash pieces are browning and soft. Be sure to flip them over once or twice to cook evenly and prevent sticking. When ready, remove from the oven to cool for a few minutes before pureeing.
3. To make the hummus, combine all of the ingredients in a sturdy blender or food processor. Blend until smooth, adding a little olive oil or water to create a silky smooth consistency. Transfer to large container and use right away or refrigerate.