Preheat oven to 425°F.

Cut butternut squash in half then scoop out seeds.

Rub the one and a half tsp of olive oil on the inside of the butternut squash.

Place olive oil side down on a baking sheet and roast in oven for 30 minutes.

Remove from oven and let cool.

Once cooled, scoop out 1 1/2 cups worth.

Add butternut squash, 1 tbsp olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth.

Add spices to the mixture and blend.

Serve with Stacy's^® Simply Naked^® Pita Chips.