Butternut Squash Hummus

Ingredients:

• 600 g butternut squash, peeled and cut into 2.5 cm cubes.
• 3 tablespoons of high-quality olive oil
• 1 teaspoon ground cinnamon
• Coarse salt and freshly ground black pepper
• 1 can (425g) of canned chickpeas, drain the liquid into a separate container
• 0.5 cup plain Greek yogurt made from whole milk
• 1/4 cup tahini (sesame paste)
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 4 tsp. crushed garlic (4 cloves)
• 1 tsp. sriracha sauce
• Category A maple syrup, for serving
• Toasted pita, for serving

Preparation:

1. Preheat oven to 200°C. Place the pumpkin pieces on a baking sheet and drizzle with olive oil. Sprinkle with cinnamon, 2 teaspoons of salt, and 1 teaspoon of pepper. Mix with your hands and spread into a single layer. Bake for 25 minutes, until tender, and let cool for 15 minutes.
2. Set aside 1/4 cup of pumpkin for serving and transfer the rest to a food processor. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha sauce, 1 tablespoon salt, and 1 teaspoon pepper and process until coarsely blended but not pureed.
3. Add 1/4 cup of the reserved chickpea liquid and pulse a few times until smooth. If the hummus is too thick, add more liquid, a few spoons at a time.Taste, transfer to a serving bowl, garnish with the remaining pumpkin pieces, drizzle with maple syrup if desired, and serve with toasted pita.