1 tsp. chopped fresh rosemary, or ¼ tsp. dried
2 Tbs. olive oil, divided
1 19-oz can chick peas, rinsed and drained, or 2 cups cooked chick peas
2 Tbs. lemon juice
1 tsp. ground cumin
¼ tsp. hot red pepper sauce
Salt and pepper to taste
1. In a large bowl, toss squash with rosemary and 1 Tbs. oil.
2. Spread squash on a baking sheet lined with parchment paper and roast in a preheated 400°F oven for 40 minutes, or until tender and browned. Cool
3. In a food processor, chop chickpeas finely. Add lemon juice, remaining 1 Tbs. oil, cumin and hot pepper sauce. Combine well.
4. Add roasted squash and puree until smooth. Add salt and pepper if necessary. (If mixture is too thick, add a little yogurt or water to thin.)
Makes about 3 cups.