1/4 cup extra-virgin olive oil, plus more for drizzling
15.5 oz can chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp chopped canned chipotle chiles in adobo
Juice of 1/2 lemon
Kosher salt
Chili powder for garnish
Toasted sesame seeds for sprinkling
Directions
Preheat the oven to 400 degrees F.
Remove the seeds from the butternut squash squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.
