Ingredients:
1 cup cubed butternut squash (peeled)
3-4 cloves fresh garlic (peeled and minced)
2 Tbsp lemon juice
1 15-ounce can chickpeas (lightly rinsed + drained)
1/3 cup tahini
4 Tbsp olive oil
1/4 tsp each sea salt + pepper (to taste)
1/2 cup fresh chopped parsley (to garnish)
1/4 tsp ground cinnamon
1/2 tsp ground cumin
A pinch of nutmeg
1/4 tsp smoked paprika (optional: )
Instructions:
1. Preheat oven to 400 degrees and position a rack in the middle of the oven.
2. Add cubed butternut squash to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
3. Bake for 15-20 minutes, or until all squash is fork tender. Let cool 5 minutes.
4. Add squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, cinnamon, cumin, nutmeg and smoked paprika to a food processor or blender.
5. Purée until creamy and smooth, scraping down sides as needed and add a little olive oil or a touch of water if it seems too thick..
6. Taste and adjust seasoning if needed. Sprinkle parsley to garnish. Then serve immediately as a sandwich spread, dip with chips, pita, or fresh vegetables of choice. It also tastes delicious spread over roasted carrots and potatoes.
7. Refrigerate until fully chilled – about 3 hours for a thicker, creamier dip.
8. Store leftovers in the refrigerator for up to 4 days, though best when fresh.
Recipe can be doubled for more. Wonderful Fall or holiday recipe.
Chick peas could be substituted with cannellini beans. Squash could be substituted with 2/3 cup of pureed unsweetened pumpkin.
Prep time: 15 min. Total time: 30 min. Serves 1-8
* Note: I recommend using organic and/or Non-GMO ingredients whenever possible.