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Fire-y Squash Dip

3 cup butternut squash, cubed

4 garlic cloves, unpeeled

1 tbsp tahini

1 tsp harissa paste

1 1/2 tbsp olive oil

squeeze of lemon juice

sprinkle of dried herb of choice or finely chopped cilantro or parsley

Salt/Pepper to taste

Pre-heat oven to 375F. In a bowl, toss squash and garlic with olive oil and a sprinkle of salt. Transfer to oven proof-dish and cook 30 minutes or until fork easily pierces squash. Allow to cool. Squeeze garlic cloves out of their skins and combine all ingredients. Depending on your texture preference, use back of fork or blender to do so.

Enjoy with chips or as spread on toast!