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You are here: Home / Recipes / Party Food Ideas / Cannellini Bean Dip with Butternut Squash

Cannellini Bean Dip with Butternut Squash

January 21, 2015 by Sarah Trivuncic 17 Comments

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Cannellini bean dip with butternut squash - 3

I was originally going to call this cannellini bean dip a hummus. The ingredients are similar; a pulse, tahini, olive oil, lemon, garlic. And you often see hummus on sale that’s flavoured such as roasted pepper hummus so butternut isn’t that far a leap.

Cannellini bean dip with butternut squash - ingredients in the Vitamix ready to blend

Is the crucial ingredient for hummus then the chick peas? Again I’m sure I’ve seen green pea varieties on sale that were called hummus. The texture and thickness of hummus can vary hugely so I’m not convinced that is a reason either. When I make hummus in the Vitamix power blender on the puree program it comes out far smoother and fluffier than if I’d made hummus in the Magimix. I like both types to be honest, I can’t say one is better than the other because it’s the flavour that matters most.

So when it all came together, I decided this was more of a dip than a hummus. Maybe because it wasn’t quite as garlicky as hummus. I used a squeezy tube garlic puree which seems to be less fierce than raw cloves (and quicker too).

Cannellini bean dip with butternut squash - ingredients in the Vitamix after blending

This lunch came about because I am being mindful to eat more pulses and whole grains but to cut back on processed carbs. I had some leftover cooked butternut squash in the fridge that I had been planning to make soup with but on a whim I decided to chop up some veg sticks and make a dip instead.

The butternut gives the bean dip a pleasing warm colour which is emphasised by pouring a little more olive oil on top. This took me barely five minutes to make and made for a very satisfying midday meal.



I am sharing this cannellini bean dip recipe with:

Simple and in Season – which I am hosting for Ren
Extra Veg – organised by Michelle and Helen
Credit Crunch Munch – organised by Helen and Camilla

It’s also part of my ongoing Jumpstart January.

Cannellini bean dip with butternut squash - with crudités of carrot and celery batons

Cannellini bean dip with butternut squash recipe
Serves 4-6

Ingredients
300g drained cannellini beans
100g cooked butternut squash
2 tbsp tahini paste
2 tsp lemon juice
1 tsp “lazy” garlic puree
2 tbsp olive oil plus extra to drizzle
pumpkin seeds, salt and pepper to sprinkle

Directions

1. Place the beans, butternut squash, tahini paste, lemon juice, garlic and oil in the Vitamix or power blender.
2. Blend on the puree program or full power for around one minute.
3. Scatter with the seeds and seasoning to serve. Add an extra drizzle of olive oil if you wish. Eat with vegetable sticks and bread.

Do you know the difference between a dip and a hummus?

More hummus and dip recipes

If you like this, you might also like my lime and coriander hummus or cannellini bean dip with pesto.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Party Food Ideas Tagged With: beans, blog-events, pulses, pumpkin seeds, vegetarian, Vitamix

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Bintu @ Recipes From A Pantry says

    January 22, 2015 at 8:33 am

    What a lovely photo Sarah. Please can I come over for some lessons?

    Reply
  2. Helen @ Fuss Free Flavours says

    January 22, 2015 at 10:24 am

    Delicious and a really lovely colour Sarah! I always keep cubed roasted BNS in the freezer. It is also perfect for smoothies.

    Reply
  3. Elizabeth says

    January 22, 2015 at 10:59 am

    Loving the sound of this! Beautiful flavours and I bet it tastes fantastic with fresh vegetable crudites.

    Reply
  4. Sarah @tamingtwins says

    January 22, 2015 at 11:59 am

    This looks so fresh and delicious Sarah. The colours are perfect for brightening up drab January too aren’t they?

    Reply
    • Sarah, Maison Cupcake says

      January 22, 2015 at 3:54 pm

      Thanks Sarah, this dish certainly cheered up a January lunchtime!

      Reply
  5. Michelle @ Greedy Gourmet says

    January 22, 2015 at 1:05 pm

    Aren’t you meant to peel the butternut? Other than that it looks gorgeous. Screw hummus, I’d order this any day!

    Reply
    • Sarah, Maison Cupcake says

      January 22, 2015 at 3:53 pm

      Nooo, butternut skin roasted is only like eating potato skins. It goes very soft when you cook it. Packed with fibre too!

      Reply
  6. Becca @ Amuse Your Bouche says

    January 22, 2015 at 2:04 pm

    This looks absolutely lovely – great idea to top it with pumpkin seeds! Stunning photos too.

    Reply
    • Sarah, Maison Cupcake says

      January 22, 2015 at 3:54 pm

      Thanks, I was pleased how they came out.

      Reply
  7. Jen @ Blue Kitchen Bakes says

    January 22, 2015 at 9:00 pm

    Looks like a great lunch, much more interesting than a sandwich. I’ve got a squash that needs to be used up and have been wondering what to do with it, now I know, thanks 🙂

    Reply
  8. Corina says

    January 23, 2015 at 12:57 pm

    IT looks so lovely and healthy. I definitely need to make more recipes like this for lunches.

    Reply
  9. Camilla @FabFood4All says

    January 23, 2015 at 5:19 pm

    A fabulous dip, love the flavours and colour and those photographs are superb, the food almost comes out of the screen:-) Thanks for entering #Cerditcrunchmunch;-)

    Reply
  10. Emily @amummytoo says

    January 28, 2015 at 8:54 pm

    Texture looks perfect and lovely, warm photos too. Pinned and stumbled to try soon!

    Reply
  11. Deena Kakakya says

    January 30, 2015 at 9:17 am

    The dip looks so light and sunny, such a lovely twist with the squash x

    Reply
    • Sarah, Maison Cupcake says

      January 30, 2015 at 6:25 pm

      Glad you like it, I think I need to make it again now the weather has turned gloomy!

      Reply

Trackbacks

  1. 10 Mouth-Watering Recipes From The UK’s Top Food Bloggers | Foodies 100 says:
    January 30, 2015 at 10:46 am

    […] a refreshing alternative to hummus, Sarah from Maison Cupcake has made a cannellini bean dip with butternut squash. One to crack out for any guests you have coming over this […]

    Reply
  2. Winter sustenance: Simple and In Season January Round Up - Maison Cupcake says:
    February 2, 2015 at 5:19 pm

    […] Freekeh salad with beetroot and red cabbage – Maison Cupcake | Red plum chutney – Herbs, Spices and Tradition | Smoked salmon and lemony leek pasta – Roast Chicken and a Country Walk | Slow cooked lamb shanks with Seville orange and marmalade – Tales From The Kitchen Shed | Calypso pineapple bean bot – The Taste Space | Venison and red wine in slow cooker – Jibber Jabber UK | Slow cooked pork with red wine, caramelised onion and aniseed – De Tout Coeur Limousin | Cannellini bean dip with butternut squash – Maison Cupcake […]

    Reply

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