This Butternut Squash Dip is the perfect creamy dip for the fall! Have it with crackers, bread chips, or veggie sticks.

Dips and crackers are a match made in heaven. Especially this beautiful golden Butternut Squash Dip and Spelt Chia Crackers.

Whether you're in need of some snacks for a party or looking for something to nibble on while watching Netflix; this dip and crackers combo is exactly what you're looking for!

To bring out the most flavor, I roasted half a butternut squash in the oven and spooned the flesh into a blender. Then added chickpeas (for a rich texture), lime juice, salt, and water. It's easy and delicious.

I've drizzled the dip with olive oil and sprinkled it with chopped fresh parsley. So, so good!

How to make a Butternut Squash Dip

The Ingredients

You will need:

half a butternut squash
canned chickpeas
lime juice
salt
water
olive oil
fresh parsley

The Basic Steps

butternut squash halved — Step 1: Cut butternut squash in half. Spoon out the seeds.

butternut squash brushed with olive oil and sprinkled with salt — Step 2: Brush the inside with olive oil and sprinkle with salt.

butternut squash roasting in the oven — Step 3: Bake at 400°F/200°C for 20 minutes with the inside down; then flip over and bake another 10 minutes.

roasted butternut squash — Step 4: Spoon out the flesh into a blender. Add the chickpeas, lime juice, salt, and water.

spooning out a butternut squash — Step 4: Spoon out the flesh into a blender. Add the chickpeas, lime juice, salt, and water.

butternut squash dip in blender — Step 5: Blend until creamy. You can add more water if it's too thick. If the dip turns out a bit too thin, place it in the fridge for half an hour or so. It will thicken up.

Vegan Spelt Chia Crackers dipped in Butternut Squash Dip — And enjoy!

Serve the butternut squash dip with …

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Cheers, Bianca

Vegan Butternut Squash Dip

Elephantastic Vegan

This Butternut Squash Dip is the perfect creamy dip for the fall! Have it with crackers, bread chips, or veggie sticks.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Snack

Cuisine Vegan

Servings cup

Calories 279 kcal

Equipment

Blender

Ingredients

▢ ½ butternut squash
▢ 1 teaspoon olive oil + more to drizzle over the dip
▢ ½ cup canned chickpeas rinsed and drained
▢ ½ teaspoon salt + more to sprinkle over the butternut before baking
▢ 2 teaspoons lime juice
▢ 3 tablespoons water
▢ 1 teaspoon chopped fresh parsley

Instructions

Preheat the oven to 400°F/200°C.
Cut the butternut squash in half and remove the seeds. For the dip we only need one half.
Brush the inside of the butternut squash with olive oil and sprinkle with a pinch of salt.
Place the butternut squash with the inside down onto a baking tray lined with parchment paper. Bake it like that for 20 minutes; then flip it over and bake another 10 minutes.
Spoon out the flesh into a blender. Add the chickpeas, lime juice, salt, and water.
Blend until creamy. You can always add more water if it’s too thick.
Add the dip to a bowl and top with olive oil and freshly chopped parsley. Serve it with crackers or veggie sticks.

Nutrition

Calories: 279kcalCarbohydrates: 56gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1408mgPotassium: 1451mgFiber: 11gSugar: 8gVitamin A: 39888IUVitamin C: 82mgCalcium: 212mgIron: 4mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Comments

5 from 1 vote (1 rating without comment)