Thanksgiving

Butternut Squash and Chickpea Dip is for Snack.

Butternut Squash and Chickpea Dip takes 10 minutes to prepare.

Butternut Squash and Chickpea Dip takes 35 minutes to cook.

Butternut Squash and Chickpea Dip makes 24 servings.

The ingredients for Butternut Squash and Chickpea Dip are:

1 butternut squash, small to medium
1 can Chickpeas
3-4 tbsp Olive Oil
1/2 tbsp ground cloves
3 tsp ground cinnamon
1/4 tbsp coriander seed
3 tsp salt
1 head garlic (roasted) or 3 cloves garlic (unroasted, roughly diced)
2 tsp ground ginger
1 cinnamon stick (optional)

Here is how you make Butternut Squash and Chickpea Dip:

Makes 16-32 servings, depending on the group and the use.1) Roast squash (and optional garlic) for approx 30 mins. Remove from oven, let cool.2) Drain and rise chickpeas. Pour in food processor.3) Add spices to food processor.4) Once cool, add squash and garlic.5) Place lid on processor tightly, leaving open a whole to pour oil. Turn processor on medium speed to combine ingredients, adding olive oil SLOWLY. Continue to blend, increasing speed and processing until as smooth as desired.6) Ideally chill before serving. 7) Garnish with cinnamon sticks and a sprinking of spices (optional). 8) Serve with veggies, bread or as a delicious sandwich spread. Try it with turkey leftovers!Number of Servings: 24Recipe submitted by SparkPeople user WANDERLUST12.

The nutritional information for Butternut Squash and Chickpea Dip is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 48.0

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 351.8 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.5 g
• Protein: 1.2 g

The dietary needs meet for Butternut Squash and Chickpea Dip is Vegetarian