1 1/2cups/300g Cooked chickpeasor 15oz can drained.
1handful pecan nuts
For the Squash:
1/2cuppeeled and chopped butternut Squash
Preheat the oven to 375F/200C.
Place the cubed squash onto a parchment paper lined tray and add the maple, nutmeg, and chili flakes. Mix well, then bake in the oven for about 20 minutes.Be careful, because, it may burn quickyl, as it has maple syrup which caremelizes and cooks quicker.
Once the squash is cooked and cooled, add all ingredients in a blender/food processor and blitz for 2-3 minutes until completely smooth.
This hummus can be stored in the fridge for up to 4 days.