Maison Cupcake

The Sweet Life At Home

  • Home
  • About
  • Recipes
  • Journal
    • Classes and Events
  • Misc
    • Oui Love France
    • Love The Stow
    • Party Food Ideas
    • Family Food Ideas
Home » Cannellini bean dip with butternut squash recipe

Cannellini bean dip with butternut squash recipe

January 21, 2015 by Sarah / Maison Cupcake

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 - 1

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 - 2

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 - 4

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?

Filed Under: Party Food Ideas Tagged With: Butternut Squash, cannellini beans, Dips, hummus, power blender, pulses, pumpkin seeds, vegetarian, vitamix

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« Planning a child free weekend getaway (with Amadeus)
Roast tomato and pepper soup »

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?

  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.

  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.

  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?

    • Sarah, Maison Cupcake says

      January 22, 2015 at 3:54 pm

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

  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!

    • 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!

  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.

    • Sarah, Maison Cupcake says

      January 22, 2015 at 3:54 pm

      Thanks, I was pleased how they came out.

  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 🙂

  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.

  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;-)

  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!

  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

    • 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!

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 […]

  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 […]

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

Follow Sarah / Maison Cupcake

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Foodies100 Index of UK Food Blogs
Foodies100


 

© 2009-2021 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT