INGREDIENTS
1 cup
cubed butternut squash
4 cloves
garlic, skin on (12 g)
4 cloves
garlic, peeled + minced (~2 Tbsp | 12 g)
1
lemon, juiced (2 Tbsp or 30 ml)
1
(425 g) can chickpeas, lightly rinsed + drained
1/3 cup
tahini
3 tbsp
(45-60 ml) olive oil, plus more for roasting garlic
Sea salt + pepper to taste (~1/4 tsp each)
1/2 cup
fresh parsley, chopped
1/4 tsp
ground cinnamon
1/2 tsp
ground cumin
optional: 1/4 tsp smoked paprika
Whole-wheat pita chips
Roasted carrots*