Makes large jar
½ Small Squash / Pumpkin
400g Butter Beans
Juice of 1 Lemon
2tbsp Olive Oil
2 Large cloves of Garlic
Salt and Pepper
Peel and chop the pumpkin / squash. Place on a baking tray, drizzle in olive oil and roast on 180c for 25 – 30 minutes until soft. Leave to cool whilst preparing the other ingredients.
Drain then rinse the butter beans and add to a blender / food processer.
Spoon in the tahini and olive oil, then squeeze over the lemon.
Add the crushed garlic, ground spices and season with salt and pepper.
Once the mixture is starting to look smooth, gradually stir in the cooked squash and blend until the dip reaches desired consistency.
Store in an airtight container and eat within 4 days.
Serve with bread, crackers or crudités or enjoy as part of a healthy balanced meal!