1. Preheat oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with a little olive oil (optional). Roast the butternut squash in the oven until tender, about 20-30 minutes. Let cool slightly. 2. Scoop out the roasted butternut squash flesh and place it in a food processor. Add the chickpeas (drained and rinsed), raw tahini, lemon juice, garlic, paprika, and cumin. Blend until smooth. Add a dash of chopped scallion and pulse a few times to incorporate. 3. Taste and adjust seasonings as needed. Serve the butternut squash hummus with tortilla chips.
