Place the oven-roasted butternut into the bowl of a food processor. Add the chickpeas, garlic, lemon zest and juice, cayenne pepper, salt and milled black pepper. Start blending, gradually adding the olive oil a little at a time, until it is all incorporated and the mixture is still chunky. Adjust seasoning and transfer to a serving bowl.

Serve the Butternut Hummus as a dip with PEPPADEW® Jalapeño Halves, vegetable crudités and crostini if desired.