Butternut Squash Hummus

1/2 cup dried chickpeas
1/2 teaspoon kosher salt

1 cup cubed butternut squash (1/2-inch cubes)
2 medium garlic cloves
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne, or less to taste
1/2 teaspoon kosher or coarse sea salt
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup water, or as needed
Freshly ground black pepper

Topping:
1/4 cup pomegranate seeds
2 tablespoons chopped parsley 
Drizzle of olive oil

Put the chickpeas and salt into a pressure cooker/Instant Pot and add water to cover by 1 inch.  Cook on high pressure for 50 minutes.  Allow the pressure to naturally release.  The chickpeas should be tender and soft.  If not, cook at high pressure for another 5 minutes, then manually release the pressure.  Drain the chickpeas.  If desired, for smoother hummus, remove their skins.  Alternatively, use 1 1/2 cups canned chickpeas, drained and rinsed.

Meanwhile, heat the oven to 400 F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.  Wrap the garlic cloves in foil with a drizzle of olive oil and place on the baking sheet.  Roast for 20 to 25 minutes, until the squash is tender.  Let cool slightly.  Peel garlic.

In a food processor, combine the chickpeas, roasted squash and garlic, tahini, lemon juice, cumin, coriander, cayenne, and salt.  With the blade running, drizzle in the olive oil.  Add water as needed to blend to a smooth consistency.  Taste and adjust seasonings.

To serve, top with pomegranate seeds, parsley, and a drizzle of olive oil.

Serves 6 to 8 as an appetizer.

From Love and Lemons blog, with changes