Roasted Pumpkin Hummus

Ingredients:

• Half a small butternut squash (cut vertically)
• 1/4 cup extra-virgin olive oil, plus more for greasing
• 1 can (425 g) canned chickpeas, rinsed
• 1/4 cup tahini
• 2 tablespoons chopped canned chipotle peppers in adobo sauce
• Juice of half a lemon
• Toasted sesame seeds for sprinkling
• Chili powder, for sprinkling

Preparation:

1. Preheat oven to 200°C (400°F). Remove the seeds from the pumpkin. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon of salt. Place cut-side down on a baking sheet. Bake until the pumpkin is tender when pierced with a knife, 30–40 minutes. Let cool completely.
2. Place the cooled pumpkin flesh in a food processor. Add the chickpeas, tahini, chipotle, lemon juice, and 3/4 teaspoon salt. Process until smooth. Without stopping the processor, pour in the olive oil and process until very smooth, about 1 minute.
3. Transfer the hummus to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder.