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
Calories 279kcal
Equipment
Ingredients
- 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
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: 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