Butternut Squash and White Bean Dip

Name: Butternut Squash and White Bean Dip
Prep time: 15 min
Cook time: 40 min
Total time: 15 min
Yield: 10
Ingredients: 19 oz can white kidney beans (540 ml.); 1 small to medium butternut squash (approx. 950g.); 1/3 cup tahini; 1/4 cup lemon juice (freshly squeezed); 2-3 tbsp. extra-virgin olive oil (plus 1 tsp. for rubbing onto squash (for roasting)); 1 clove garlic (medium); 3/4 tsp. ground coriander; 1/2 tsp. ground cumin; 1/2 tsp. sea salt; 1/2 tsp. freshly ground pepper; 1/8 tsp. cayenne pepper (optional); 1 tbsp. pepitas for topping (optional); 2 pitas; 2 tsp. extra-virgin olive oil; 1/4 tsp. smoked paprika

September 16, 2016 by Sweet and Savoury Pursuits 33 Comments

Last Updated: February 2, 2019

Savoury, creamy and addictive, this Butternut Squash and White Bean Dip makes the perfect healthy appetizer to add to your Thanksgiving and Friendsgiving menus.

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This post is sponsored by Vitamix — Makers of my favourite high-performance blenders! All opinions expressed are my own.

I love this time of the year, there’s a refreshing crispness to the air, the trees begin to get all beautifully coloured and the markets are bursting with fresh and local produce that I get to transform into delicious meals. I also love it, because my favourite holidays are quickly approaching and this means that I have plenty of occasions to prepare some fabulous food to share with family and friends. Canadian Thanksgiving is less than a month away, and this year I’m doing something very special. I’m having a Friendsgiving celebration! Have you heard of Friendsgiving yet? If you haven’t, it’s the celebration of Thanksgiving with your friends!

My Friendsgiving celebration will be a virtual one, and will be sponsored by none other than Vitamix! Needless to say, I’m very excited to be working with Vitamix and some amazing Canadian Food Bloggers to present you with a variety of autumn dishes that are perfect for Friendsgiving and Thanksgiving celebrations. My contribution is this vegan Butternut Squash and White Bean Dip, and I’ll be sharing that with you today. I’ll be sharing the rest of the contributions next week, so do make sure to come back, because not only will there be some incredible recipes, but there will also be a Vitamix giveaway! So mark your calendars for September 22, because you don’t want to miss your chance to win a Vitamix! This contest is now closed.

Healthy Bean Dip

Now let’s get back to this delicious and healthy Butternut Squash and White Bean dip. The white kidney beans and the butternut squash are rich in dietary fiber and antioxidants which make this dip actually good for you! And spices such as cumin, coriander and cayenne make this dip savoury and delicious. The best part is this dip couldn’t have been any easier or faster to make than in my blender. In very little time, the Vitamix effortlessly blended all of my ingredients into a creamy and ultra smooth dip.

Butternut Squash and White Bean Dip Vitamix Collage

Here’s a picture of the ingredients and one of the Vitamix in action, and here is a video so you can see how quickly a high performance blender like this can get your dips and soups smooth. Now this is my first video ever, the sun was playing some evil tricks on me that day, kept appearing and disappearing! Let’s just say I still have lots to learn when it comes to making videos!

See how creamy and smooth this bean dip is? I’ve been enjoying it with homemade toasted pita chips, veggies and crackers! Another great thing about this healthy vegan dip is how easy it is to bring along to potluck gatherings. Whether you make this flavourful Butternut Squash and White Bean Dip for Friendsgiving, Thanksgiving or any other occasion, make sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I’d love to see your photos!

Enjoy!

Check out these Other Delicious Dips!

Butternut Squash and White Bean Dip

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 15 minutes

A savoury creamy dip made with roasted butternut squash and white kidney beans.

Course: Appetizer, Snack

Servings:

Calories: 203kcal

Author: Sweet and Savoury Pursuits

Ingredients

19 oz can white kidney beans 540 ml.
1 small to medium butternut squash approx. 950g.
1/3 cup tahini
1/4 cup lemon juice freshly squeezed
2-3 tbsp. extra-virgin olive oil plus 1 tsp. for rubbing onto squash (for roasting)
1 clove garlic medium
3/4 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1/8 tsp. cayenne pepper optional
1 tbsp. pepitas for topping optional

For Pita chips:

2 pitas
2 tsp. extra-virgin olive oil
1/4 tsp. smoked paprika

Instructions

Place a rack in the middle of your oven and preheat oven to 400ºF.
Cut a butternut squash in half (lengthwise). Using a spoon, scoop the seeds out of the squash and discard. You will only need 1/2 of the squash for this recipe.
Rub flesh of butternut squash with one teaspoon of olive oil. Sprinkle with a pinch of salt and pepper.
Place the squash cut side up and bake for approximately 35 to 45 minutes or until the flesh of the squash is easily pierced with the tip of a knife. Remove squash from oven and let cool to room temperature. Once cool, scoop out 1/2 cup of roasted butternut squash.
Drain kidney beans, reserving the liquid (you will need some of it for thinning the dip).
In a high powered blender, add the kidney beans, roasted butternut squash, tahini, olive oil, lemon juice, garlic clove, coriander, cumin, salt, pepper and cayenne pepper (if using). Blend on high to purée, thinning with the reserved liquid, a little at a time until the desired consistency is reached.
If desired, garnish the dip with pepitas, a drizzle of olive oil and a pinch of smoked paprika.
Serve the dip with pita chips, vegetables, or crackers.
To make pita chips:
With a sharp knife cut pita bread into desired chip size.
Place on baking sheet and lightly brush chips with extra-virgin olive oil, sprinkle with a bit of paprika and place under the broiler to crisp and colour the pita chips. Watch the chips carefully to avoid burning them!

Notes

*The quantities of ingredients in this recipe were written for use with a 48 ounce (1400 ml. or 6 cups) blender container, if you own a smaller container, I recommend you make this recipe in two batches to get the best results possible.
**If you don't own a high powered blender, you can also use a food processor to make this dip.

Nutrition

Did you make this recipe? Have any questions, comments or suggestions? Leave me a note below!Or take a picture and tag me on Instagram at @sweetandsavourypursuits

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Comments

Sabrina says

September 27, 2016 at 6:34 AM

This sounds so delicious! Perfect for the season 🙂

Reply
- Sweet and Savoury Pursuits says
  
  September 27, 2016 at 11:39 AM
  
  Thank you Sabrina, I think so too!
  
  Reply
Taylor Stinson says

September 22, 2016 at 11:31 AM

This looks absolutely delicious Fida! I love anything butternut squash come fall!

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 1:44 PM
  
  I know what you mean, there is so much we can make with butternut squash, I just made a loaf with the remaining squash from this dip and my kids loved it!
  
  Reply
Robyn @ Simply Fresh Dinners says

September 22, 2016 at 11:18 AM

I love this combination of ingredients, Fida, and can’t wait to try it. We are a big family of ‘dippers’ so this will be a welcome addition to our Thanksgiving feast! Beautiful 🙂

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 1:42 PM
  
  Thanks so much Robyn! This is really a good dip with tons of flavour, your family will love it!
  
  Reply
Redawna says

September 20, 2016 at 11:26 PM

This looks (and sounds) spectacular! I can not wait to try it.

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 4:31 AM
  
  Thanks so much Redawna, I hope you’ll find it’s a delicious dip!
  
  Reply
Jess @ Sweetest Menu says

September 18, 2016 at 8:45 PM

I simply adore homemade pita chips but with homemade dip too? Gorgeous! Love this!

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 4:45 AM
  
  Thanks Jess, homemade pita chips are really perfect with this dip!
  
  Reply
Alida | Simply Delicious says

September 18, 2016 at 3:29 AM

This dip looks crazy good Fida!

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 4:32 AM
  
  Thanks so much Alida!
  
  Reply
Louise Crosby says

September 17, 2016 at 5:36 PM

Fida, this dip looks dreamy delicious. And congratulations on the collaboration with Vitamix, you’re taking your blog to the next level! How exciting!

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 4:35 AM
  
  Thank you Louise, it’s very exciting to be working with Vitamix, you can make so many things in their blenders so this has been so much fun!
  
  Reply
Myrna says

September 17, 2016 at 4:13 PM

This dip looks so creamy and delicious! A must try this fall…

Reply
- Sweet and Savoury Pursuits says
  
  September 17, 2016 at 8:19 PM
  
  Thanks Myrna, I was really impressed with how creamy it came out as well, I’m really loving my new Vitamix!
  
  Reply
C.M. says

September 17, 2016 at 9:29 AM

This looks delicious, nice change from the usual chickpeas, I’m going to make it for my family at Thanksgiving. Thanks!

Reply
- Sweet and Savoury Pursuits says
  
  September 17, 2016 at 8:16 PM
  
  Thank you! Hope you all enjoy it!
  
  Reply
HapaNomNom says

September 16, 2016 at 11:59 PM

Wow! That dip has been whipped to perfection! It just looks so velvety and creamy… I gotta get me a Vitamix (awesome sponsored post btw). Fida, this looks and sounds so perfect for Thanksgiving apps or anytime during the season! Home run girl!

Reply
- Sweet and Savoury Pursuits says
  
  September 22, 2016 at 4:37 AM
  
  Thanks Kathleen, I’m loving my new Viamix!
  
  Reply
nancyc says

September 16, 2016 at 10:57 PM

This sounds like a wonderful dip–I think I’d love this!

Reply
- Sweet and Savoury Pursuits says
  
  September 18, 2016 at 10:02 PM
  
  Thanks Nancy, hope you had a lovely weekend!
  
  Reply
apuginthekitchen says

September 16, 2016 at 8:15 PM

Fida, that dip looks fantastic, So creamy and I love anything with butternut squash, Perfect for Fall and a very nice change from hummus.

Reply
- Sweet and Savoury Pursuits says
  
  September 17, 2016 at 9:19 AM
  
  Thanks Suzanne! Butternut squash is so delicious, and really there are so many possibilities with this squash, I’m looking forward to baking with it!
  
  Reply