RECIPE: Roasted Butternut Squash & White Bean Dip

Before we start I feel we should all say a little “Hurrah for Houmous!” Ok now that’s over and we have given the chickpea champion of the dip world it’s due we can move on.

This recipe is something that emerged organically from a love of butternut squash and an inability to really tolerate any sort of legume or pulse for a long period of time. Now less vulnerable to these wonderful ingredients I still have to limit my consumption but in this combination I stumbled upon success.

I find the balance of the two main ingredients gives a beautiful sweet creaminess that is only enhanced by the lemony cumin and herbs running through it. Plus you get more bang for your buck as not only are you filling up with great plant protein but you’re also getting an extra veggie hit by putting them in the dip and not just having them as the dippers. Squash-cess all round. (I apologise for that) I hope you all enjoy it!

Roasted Butternut Squash & White Bean Dip

  • 500g organic butternut squash
  • 200g white beans
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 cloves of garlic
  • salt & freshly ground black pepper to taste
  • 1-2 tablespoons cold pressed organic extra virgin olive oil
  • a large handful each of fresh parsley and coriander, finely chopped
  • squeeze of fresh lemon juice (optional)
  1. Preheat your oven to 200°C.
  2. Cut the squash in half lengthways and remove the seeds (reserve these, give them a rinse and toast on a baking tray for 10-15mins until golden for snacking on later if you wish). Peel and chop into chunks then add to the baking tray and toss with the coconut oil. Season with salt and pepper then roast until tender, approximately 40mins – 1 hour depending on the size of your pieces.
  3. Meanwhile drain and rinse the beans. If you are using a hand blender add them to a bowl with the cumin and grated clove of garlic. Alternatively place them into a food processor.
  4. Once the squash is cooked add to the beans and blend to a smooth puree. If the mix is too thick add the olive oil slowly until you reach your desired consistency.
  5. Finally mix through the chopped herbs and check the seasoning. Sometimes I also add a squeeze of fresh lemon juice at this point.

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