Black & orange hummus

1 15½-ounce can chickpeas

½ cup black tahini, such as Kevala Organic Black Tahini

2 tablespoon fresh lemon juice

1 garlic clove, chopped

¼ teaspoon ground cumin

¼ cup extra-virgin olive oil, plus more for drizzling

Sea salt

Freshly ground black pepper

Toasted sesame seeds, for garnish

2 10-ounce packages frozen butternut squash, thawed and drained

¼ cup light tahini, such as SoCo Tahini

3 tablespoons fresh lemon juice

1 garlic clove

1 teaspoon turmeric

Sea salt

Za’atar, for garnish

Extra-virgin olive oil, for garnish

Whole-grain crackers, for serving

Crudité, for serving

Make the black hummus: In a food processor, pulse the chickpeas with the black tahini, lemon juice, garlic, and cumin until smooth. With the processor running, slowly drizzle in the oil until combined. Season with salt and pepper. Scrape into a serving dish. Drizzle with more olive oil and sprinkle with sesame seeds. Or store in an airtight container in the refrigerator for up to five days.

Clean the food processor bowl. Then add the squash, tahini, lemon juice, garlic, and turmeric. Pulse until smooth. Season with salt. Scrape into another serving dish. Drizzle with olive oil and sprinkle with za’atar. Or store in an airtight container in the refrigerator for up to five days. Serve with crackers and crudité.