Butternut Squash and Chickpea Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 butternut squash, small to medium1 can Chickpeas3-4 tbsp Olive Oil1/2 tbsp ground cloves3 tsp ground cinnamon1/4 tbsp coriander seed3 tsp salt1 head garlic (roasted) or 3 cloves garlic (unroasted, roughly diced)2 tsp ground ginger1 cinnamon stick (optional)
Makes 16-32 servings, depending on the group and the use.
1) Roast squash (and optional garlic) for approx 30 mins. Remove from oven, let cool.
2) Drain and rise chickpeas. Pour in food processor.
3) Add spices to food processor.
4) Once cool, add squash and garlic.
5) Place lid on processor tightly, leaving open a whole to pour oil. Turn processor on medium speed to combine ingredients, adding olive oil SLOWLY. Continue to blend, increasing speed and processing until as smooth as desired.
6) Ideally chill before serving.
7) Garnish with cinnamon sticks and a sprinking of spices (optional).
8) Serve with veggies, bread or as a delicious sandwich spread. Try it with turkey leftovers!
Number of Servings: 24
Recipe submitted by SparkPeople user WANDERLUST12.
1) Roast squash (and optional garlic) for approx 30 mins. Remove from oven, let cool.
2) Drain and rise chickpeas. Pour in food processor.
3) Add spices to food processor.
4) Once cool, add squash and garlic.
5) Place lid on processor tightly, leaving open a whole to pour oil. Turn processor on medium speed to combine ingredients, adding olive oil SLOWLY. Continue to blend, increasing speed and processing until as smooth as desired.
6) Ideally chill before serving.
7) Garnish with cinnamon sticks and a sprinking of spices (optional).
8) Serve with veggies, bread or as a delicious sandwich spread. Try it with turkey leftovers!
Number of Servings: 24
Recipe submitted by SparkPeople user WANDERLUST12.
Nutritional Info Amount Per Serving
- Calories: 48.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 351.8 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.5 g
- Protein: 1.2 g
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