This recipe is a great way to make the most of some of the delicious vegetables that are in season at this time of year!
It’s rich in protein, fibre and healthy fats, working as a nutritious, balanced snack for a hungry tummy!
Both squash and pumpkin work well, so once Halloween is over, don’t ditch those scary remains, make use of that waste; healthy snack, sorted!
Makes large jar
½ Small Squash / Pumpkin
400g Butter Beans
Juice of 1 Lemon
2tbsp Olive Oil
2 Large cloves of Garlic
Salt and Pepper
Peel and chop the pumpkin / squash. Place on a baking tray, drizzle in olive oil and roast on 180c for 25 – 30 minutes until soft. Leave to cool whilst preparing the other ingredients.
Drain then rinse the butter beans and add to a blender / food processer.
Spoon in the tahini and olive oil, then squeeze over the lemon.
Add the crushed garlic, ground spices and season with salt and pepper.
Once the mixture is starting to look smooth, gradually stir in the cooked squash and blend until the dip reaches desired consistency.
Store in an airtight container and eat within 4 days.
Serve with bread, crackers or crudités or enjoy as part of a healthy balanced meal!
Recipe by Holistic Health Coach - Anna Whyte
'The 'Wellness with Anna' philosophy focuses on taking a more balanced and holistic approach to health, providing clients with the tools they need to make sustainable changes and the motivation to start their new health journey.
We discuss how you can eat real, nourishing food, exercise mindfully and prioritise time to relax. What I provide isn't a diet; it's a holistic approach to a healthier life.'