Ingredients:

• 1 bag Stacy's^® Simply Naked^® Pita Chips
• 1 1/2 cups roasted butternut squash (half of a 2.5 lb. butternut squash)
• 1 1/2 teaspoon olive oil (for squash)
• 1 tablespoon olive oil (for dip)
• 1 1/2 cups cooked chickpeas
• 2 tablespoon tahini
• 2 garlic cloves, minced
• 1 lemon, juiced
• 2 tablespoon water
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• ground pepper

How to make it:

1.   Preheat oven to 425°F.
2.   Cut butternut squash in half then scoop out seeds.
3.   Rub the one and a half tsp of olive oil on the inside of the butternut squash.
4.   Place olive oil side down on a baking sheet and roast in oven for 30 minutes.
5.   Remove from oven and let cool.
6.   Once cooled, scoop out 1 1/2 cups worth.
7.   Add butternut squash, 1 tbsp olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth.
8.   Add spices to the mixture and blend.
9.   Serve with Stacy's^® Simply Naked^® Pita Chips.