This creamy and flavorful dip is especially good during fall but still equally good year round, it has a hint of spice from the cayenne, but oh so good.
While squash is roasting, in a work bowl of a food processor fitted with the metal blade, add the garbanzo beans, tahini, garlic, olive oil, lemon juice, chili powder, cayenne pepper, cumin, salt and pepper...let sit until squash is ready
Add the squash to the work bowl and process until creamy, stopping to scrape down the sides and pulse a few more times until it’s all mixed through
Makes 2 1/2 cups, serves 8