Roasted Butternut Squash Hummus with Pita Chips

INGREDIENTS

• 2 Atoria's Family Bakery Traditional Pitas
• 1 small butternut squash, diced into 1" cubes
• 5 cloves garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1 can chickpeas, drained
• 1 tbsp pumpkin seeds, lightly roasted
• 1/2 cup water
• 1/3 cup tahini
• 1/2 lemon, juiced
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp fresh sage

DIRECTIONS

1. Preheat oven to 400F and grease a sheet pan with olive oil. Cube the butternut squash & scatter on pan. Drizzle with 1 tbsp olive oil and sprinkle with salt.
2. Bundle garlic cloves into a pocket of aluminum foil and bake alongside squash at 400F for 30 minutes.
3. While the squash and garlic roast, cut the Pitas into triangles, coat with olive oil, and place in the air fryer for 5–6 minutes, or until golden brown and crispy.
4. Let your roasted goods cool, then add them to your food processor and pulse on manual speed: high for a few seconds. Add chickpeas, water, tahini, lemon juice, salt, cumin, paprika and sage. Blend on high speed for a minute or so, until the hummus is a smooth and creamy consistency. If you desire a thinner consistency, add a bit more water.
5. Sprinkle with sea salt, paprika, pumpkin seeds and a drizzle of olive oil.
6. Serve with Pita chips and enjoy!

NUTRITION

Serving Size: 4 Servings

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