You can use roasted butternut squash or baked sweet potato for this recipe. We used a combination of both; seasoning the squash with some brown sugar while it is hot and blood orange olive oil while cooking before adding it to the food processor.
1 pound sweet potatoes, peeled and cut into 1-inch pieces or Butternut Squash
1 can (19.5 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tablespoons Arbequina Olive Oil from Olive Oil Etcetera
2 teaspoons ground cumin
Bake your sweet potato or Butternut squash to retain nutrients. After soft and cool to the touch, transfer to a food processor.
Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper. Taste and add more of something slowly for desired taste and texture; refrigerate in an airtight container, up to one week. Serve with pita, crackers, or bread.