Sort ingredients
userdd6767
QR Code
Listen
Pdf
Preheat oven to 425°F.
Toss cubed squash with olive oil, then sprinkle with salt and black pepper. Place garlic cloves in a foil packet. Roast the squash and garlic in the preheated oven until very tender, about 15-20 minutes. Then, remove the squash and garlic from the oven and let them cool.
While the squash and garlic are roasting, bring a medium pot of water to a boil and add baking soda. Add chickpeas and simmer for 15 minutes. Drain and set aside to cool.
Once cooled, add squash, garlic, lemon juice, and chickpeas to a food processor. Pulse until broken up and a paste starts to form. Add tahini, salt, black pepper, coriander, and cumin, and blend. While blending, add a couple of ice cubes to the food processor. Process until completely smooth. Taste to adjust seasonings, oil, salt, and black pepper as needed. Store in an airtight container in the refrigerator.