Roasted Butternut Squash Hummus with Scary Baked Tortilla Chips Recipe | Trisha Yearwood | Food Netw

Ingredients

• 1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved
• 1 cup olive oil, plus more for drizzling
• Kosher salt and ground black pepper
• 4 cloves garlic
• One 15-ounce can chickpeas, drained
• 1/3 cup lemon juice
• 2 tablespoons tahini
• Eight 12-inch spinach tortillas