Have a butternut squash? Make this dip!, by Wyse Guide on YouTube. 1 min 44 s.
- Video length
- 1 min 44 s
- Time to do it
- 1 hour
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to 425°F. Peel and cube the butternut squash until you have about 4 cups, roughly 2 to 3 pounds of whole squash.
Toss the squash cubes with 2 tablespoons olive oil, then sprinkle with kosher salt and black pepper. Spread them on a baking sheet.
Wrap the 5 garlic cloves in a small foil packet and set it on the baking sheet. Roast until the squash is very tender, about 15 to 20 minutes.
While the squash roasts, bring a medium pot of water to a boil and stir in 1 tablespoon baking soda. Add the rinsed and drained chickpeas and simmer for 15 minutes.
Drain the chickpeas and let them cool. Take the squash and garlic out of the oven and let them cool enough to handle.
Put the cooled squash, the roasted garlic squeezed from its skins, 3 tablespoons lemon juice and the chickpeas in a food processor. Pulse until broken up and a paste starts to form.
Add 1/4 cup tahini, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons coriander and 3/4 teaspoon cumin. Blend, then drop in a couple of ice cubes and process until completely smooth.
Taste and adjust salt, black pepper, lemon juice or olive oil. Spoon into a bowl and serve, or store in an airtight container in the refrigerator.
Tips and common mistakes
The baking soda softens the chickpea skins so the dip blends creamier, so do not skip it.
Add the ice cubes one at a time while the processor runs, and stop as soon as the dip is smooth so it does not turn watery.
Roast the squash until a fork slides in with no resistance, since undercooked squash leaves the dip grainy.
Let the dip chill for an hour before serving for a firmer texture that holds up on a platter.
Questions
Can I use canned pumpkin instead of roasting squash?
Yes, but the flavor will be less sweet and roasted. Use about 2 cups of pumpkin puree and skip the roasting step.
How long does the dip keep?
Store it in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a squeeze of lemon if it looks dry.
Can I make it without tahini?
You can leave it out, but the dip will be less creamy and nutty. Add an extra tablespoon of olive oil to loosen the blend.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
