Curried Roasted Butternut Squash Hummus Spread

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2 cups (400 g) chopped roasted butternut squash

15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed

1 big clove garlic, grated

1 tablespoon (15 ml) extra-virgin olive oil

1/4 cup (64 g) tahini

2 tablespoons (30 ml) fresh lemon juice

1 generous tablespoon (6 g) curry powder

1 teaspoon ground cumin

1.2 teaspoon coarse sea salt

1/4 teaspoon ground black pepper, to taste

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