2 cans 15oz garbanzo beans, liquid reserved
1 lb squash, cubed, peeled and seeded (here I used butternut squash)
1 lemon, juiced
1-2 garlic cloves, peeled
2 tbsp cumin powder
1 tbsp tahini
1 tbsp olive oil
Salt & pepper, to taste
2 tbsp Vitamix winter mix
Roast the squash for 40 minutes at 420F.
When ready let cool until chilled.
Process all ingredients in a powerful food processor until there is no more chunks. Use 2 tbsp of the chickpea liquid to smooth the texture.
Refrigerate and serve at room temperature as a dip.