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+ servings
Roasted butternut squash and bean dip
Prep Time
20 mins

A unique dip that combines roasted butternut squash and great northern beans for a tasty, healthy appetizer

Course: Appetizer
Cuisine: Mediterranean
Servings: 8
Calories: 82 kcal
Author: Kiran Dodeja Smith
  • 3 cups roasted butternut squash
  • 1 can great northern beans drained and rinsed
  • 1 lemon juiced
  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 tablespoons Tahini
  • 2 tablespoons extra virgin olive oil
  • drizzle on top optional
  • 2 tablespoons for pepitas for topping
  1. Roast butternut squash.
  2. Add first 7 ingredients to a food processor and process on high until a creamy consistency is achieved.
  3. Top with drizzle of olive oil and pepitas. Serve with RW Garcia chips.
Nutrition Facts
Roasted butternut squash and bean dip
Amount Per Serving (0 g)
Calories 82 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 150mg7%
Potassium 225mg6%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 5581IU112%
Vitamin C 18mg22%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.