Description
A creamy and flavorful butternut squash dip, perfect for serving with pita chips or fresh vegetables.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups roasted)
- 1/3 cup tahini
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- Allow the roasted squash to cool for about 10-15 minutes. Scoop out the flesh into a food processor.
- Add tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper to the food processor. Blend until smooth and creamy.
- If needed, adjust consistency by adding water one tablespoon at a time until desired creaminess is achieved.
- Taste and adjust seasoning before transferring to a serving bowl. Drizzle with additional olive oil if desired and serve with pita chips or fresh vegetables.
Notes
- Adjust the seasoning to taste before serving.
- Can serve with a variety of dippers such as fresh vegetables or pita chips.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg