Roasted Butternut Squash & Chickpea Spread – Christine Bailey
Vegan, protein-rich spread made from roasted butternut squash and chickpeas. Perfect for paleo bread or veggie sticks. Easy to make in just 10 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 200g / 7oz butternut squash, peeled, deseeded and cut into large wedges
- 3 garlic cloves, unpeeled, left whole
- 1tbsp honey, optional
- 2tbsp olive oil
- Freshly ground black pepper and sea salt
- 1 x 400g / 14oz can chickpeas, rinsed and drained
- 1tbsp tahini
- Juice of ½ lemon
- ½ tsp smoked paprika
- Pinch of ground nutmeg or cinnamon
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