Directions

1. Preheat the oven to 180 ºC or 350 ºF.
2. Cut the butternut squash in halves lengthwise and remove seeds with a spoon. Make cross-shaped cuts half way through the flesh and place the halves on a baking dish. Chop 2 cloves garlic and rosemary sprigs. Sprinkle the butternut squash with 4 tablespoons olive oil, garlic, rosemary, salt and freshly ground black pepper. Put bay leaves on top. Roast for 45-50 minutes or until soft.
3. Put chick peas in a separate backing dish. Sprinkle with 2 tablespoons olive oil, 1/2 teaspoons smoked paprika, salt and black pepper. Bake for 30-35 minutes or until crispy.
4. Blend together diced tofu, lemon juice, 1 clove chopped garlic, 2 tablespoons olive oil, water, 1/2 teaspoon smoked paprika, cayenne pepper, black pepper and a pinch of salt. If you want it to be more liquid, add a bit of water.
5. Serve butternut squash halves with the dip and crispy chick peas. Garnish with arugula leaves (optional). Enjoy!