Roasted Butternut Squash Hummus with Scary Baked Tortilla Chips
Ingredients
- 1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved
- 1 cup olive oil, plus more for drizzling
- Kosher salt and ground black pepper
- 4 cloves garlic
- One 15-ounce can chickpeas, drained
- 1/3 cup lemon juice
- 2 tablespoons tahini
- Eight 12-inch spinach tortillas
Instructions
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