Vegan Butternut Squash Dip
This Butternut Squash Dip is the perfect creamy dip for the fall! Have it with crackers, bread chips, or veggie sticks.
Servings 1 cup
- 1/2 butternut squash
- 1 teaspoon olive oil + more to drizzle over the dip
- 1/2 cup canned chickpeas rinsed and drained
- 1/2 teaspoon salt + more to sprinkle over the butternut before baking
- 2 teaspoons lime juice
- 3 tablespoons water
- 1 teaspoon chopped fresh parsley
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.
Calories: 279kcal | Carbohydrates: 56g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1408mg | Potassium: 1451mg | Fiber: 11g | Sugar: 8g | Vitamin A: 39888IU | Vitamin C: 82mg | Calcium: 212mg | Iron: 4mg