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.
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).
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 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?
Bintu @ Recipes From A Pantry says
January 22, 2015 at 8:33 amWhat a lovely photo Sarah. Please can I come over for some lessons?
Helen @ Fuss Free Flavours says
January 22, 2015 at 10:24 amDelicious and a really lovely colour Sarah! I always keep cubed roasted BNS in the freezer. It is also perfect for smoothies.
Elizabeth says
January 22, 2015 at 10:59 amLoving the sound of this! Beautiful flavours and I bet it tastes fantastic with fresh vegetable crudites.
Sarah @tamingtwins says
January 22, 2015 at 11:59 amThis 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 pmThanks Sarah, this dish certainly cheered up a January lunchtime!
Michelle @ Greedy Gourmet says
January 22, 2015 at 1:05 pmAren’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 pmNooo, butternut skin roasted is only like eating potato skins. It goes very soft when you cook it. Packed with fibre too!
Becca @ Amuse Your Bouche says
January 22, 2015 at 2:04 pmThis looks absolutely lovely – great idea to top it with pumpkin seeds! Stunning photos too.
Sarah, Maison Cupcake says
January 22, 2015 at 3:54 pmThanks, I was pleased how they came out.
Jen @ Blue Kitchen Bakes says
January 22, 2015 at 9:00 pmLooks 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 🙂
Corina says
January 23, 2015 at 12:57 pmIT looks so lovely and healthy. I definitely need to make more recipes like this for lunches.
Camilla @FabFood4All says
January 23, 2015 at 5:19 pmA fabulous dip, love the flavours and colour and those photographs are superb, the food almost comes out of the screen:-) Thanks for entering #Cerditcrunchmunch;-)
Emily @amummytoo says
January 28, 2015 at 8:54 pmTexture looks perfect and lovely, warm photos too. Pinned and stumbled to try soon!
Deena Kakakya says
January 30, 2015 at 9:17 amThe dip looks so light and sunny, such a lovely twist with the squash x
Sarah, Maison Cupcake says
January 30, 2015 at 6:25 pmGlad you like it, I think I need to make it again now the weather has turned gloomy!