If there are two things that I love, they are butternut squash and chickpeas. What do you do when there are two or more things that you love? Add them together, naturally. Sometimes the outcome is not so great. But this dip... was amazing. And what made it even better was adding caramelized onion.
I made this dip for One Hot Yoga for the first time and blew myself away! Give this a shot for an easy snack, appetizer or picnic idea!
Ingredients:
For the bread- choose fresh and wholesome breads such as sourdough, rye, wholegrain (or gluten free if desired)
For the dip
1 cup roasted butternut squash
1 can of chickpeas, drained and rinsed
1 red onion, sliced
1 tbsp balsamic vinegar
Coconut oil, for frying
Salt and pepper
Method:
You can eat this dip with some carrots, cucumber, celery or crackers as well!
I made this dip for One Hot Yoga for the first time and blew myself away! Give this a shot for an easy snack, appetizer or picnic idea!
Ingredients:
For the bread- choose fresh and wholesome breads such as sourdough, rye, wholegrain (or gluten free if desired)
For the dip
1 cup roasted butternut squash
1 can of chickpeas, drained and rinsed
1 red onion, sliced
1 tbsp balsamic vinegar
Coconut oil, for frying
Salt and pepper
Method:
- Heat a tablespoon of coconut oil in a non-stick frypan over a medium heat. Add the red onions and cook on low-medium heat until caramelized and fragrant. Make sure the onions are really soft or the texture of the dip will be slightly strange.
- Add in the roasted butternut squash and chickpeas, roughly mashing the squash and chickpeas with a fork. Adjust to low heat, add the balsamic vinegar and cook on low heat for 2 minutes.
- Add the mixture into a food processor, and blend until your preferred consistency- either chunky dip or smooth like a spread.
- Serve the dip on the toasted bread, then garnish with rocket, feta. Other options include chopped walnuts, pinenuts, or more caremalised onion!
You can eat this dip with some carrots, cucumber, celery or crackers as well!