Instructions

1. Peel the squash remove and discard the seeds, then cut the meat into 3cm cubes. Sprinkle with salt & pepper, then drizzle some olive oil on top. Bake in the oven, preheated to 180°C for about 25 minutes until tender. Let it cool for 10-15 minutes.
2. Meanwhile, peel and finely chop the garlic. Drain the chickpeas.
3. Transfer the baked squash, including the cooking juices into a blender. Add the other ingredients and blend until you get a smooth paste.
4. Let it cool completely. Adjust the seasoning/lemon to your liking before serving.