Butternut Squash and Chickpea Dip

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Butternut Squash and Chickpea Dip calories by ingredient
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Introduction

An incredibly easy, really healthy dip! Just roast the squash and toss it all in the processor!

The consistency of the squash once roasted is smooth enough that lots of oil isn't necessary to hold the chickpeas together.

Also great as a sandwich spread - especially with leftover turkey!

Best with local produce ;)
An incredibly easy, really healthy dip! Just roast the squash and toss it all in the processor!

The consistency of the squash once roasted is smooth enough that lots of oil isn't necessary to hold the chickpeas together.

Also great as a sandwich spread - especially with leftover turkey!

Best with local produce ;)

Number of Servings: 24

Ingredients

    1 butternut squash, small to medium
    1 can Chickpeas
    3-4 tbsp Olive Oil
    1/2 tbsp ground cloves
    3 tsp ground cinnamon
    1/4 tbsp coriander seed
    3 tsp salt
    1 head garlic (roasted) or 3 cloves garlic (unroasted, roughly diced)
    2 tsp ground ginger
    1 cinnamon stick (optional)

Directions

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.

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