Kitava's Butternut Squash Hummus

This smooth and savory dip from Kitava in San Francisco is an ideal appetizer for all your holiday parties. Pair it with a platter of raw vegetables.  Seasoned with warm spices like cinnamon and cardamom and garnished with bright, citrusy sumac, this riff on the classic hummus is something you’re going to want to have on hand all season long.

2 lb butternut squash
Olive oil
1 cup tahini
3 oz fresh lemon juice
2 oz fresh orange Juice
5 tsp granulated onion powder
2 tsp granulated garlic powder
2 tsp  salt
⅓ tsp cinnamon
⅓ tsp ground cardamom
pinch Sumac (optional garnish) 

Makes about 9 servings 

1. Heat the oven to 425°F. Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Rub the inside of the squash with olive oil, and put the squash, cut-side-down on a baking sheet, and roast in the oven until very tender, about 40 minutes. Remove from the oven and allow to cool. 
2. Scoop out the cool squash (you should have about 1½ cups), and transfer to a food processor. Add the tahini, lemon and orange juice, granulated onion, and garlic, along with the salt, cinnamon, and cardamom. Process until smooth. 
3. Transfer to a serving bowl. Drizzle with olive oil, sprinkle with sumac, and serve with raw vegetables. 

Nutrition facts per serving (1 serving = 5.2 oz)
220 calories; 15g total fat; 0g cholesterol; 570mg sodium; 19g total carbohydrates; 6g dietary fiber; 3g total sugars; 0g added sugars; 6g protein

Kitava operates a gluten and dairy-free cafe in San Francisco's Mission District, where they offer a vegetable-centric, Modern American menu with a local twist.