Roasted butternut squash and white bean dip

By jeenikeen

Ingredients

• 1 cup roasted (with olive oil and sea salt) squash, cubed (you can use any squash you prefer)
• 2 cups cooked white beans
• 2 tbsp tahini
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 clove garlic
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/2 cup bean cooking liquid or water

Details

Servings 1
Adapted from ca.shine.yahoo.com

Preparation

Step 1

Directions

1. Combine cooked white beans and squash into food processor and puree for 1 minute to combine.

2. Add in remaining ingredient and continue to pulse until a creamy, thick texture is derived.

3. Add sea salt and other herbs to taste.

4. Serve in a wrap with fresh veggies

5. Eat with raw veggies, flatbread, corn chips, tortillas. Or you can top it on pasta, cooked grains or steamed vegetables.
less about love.