A really, really easy go-with-anything-and-everything dip that makes a nice change from the usuals (read: my beloved Co-op extra virgin olive oil hummus). I actually used frozen roasted veg that I had already prepped* but of course you can just roast some butternut squash and red peppers right before you to decide to make it!
*PLEASE don’t mark me down as one of those smug food prep nobs who showcase their multitude of tupperwares brimming with organic massaged kale ready for the freezer. I simply found myself in a situation where we had a surprise vegetable delivery from my brother** RIGHT after we had bought our own and I felt overwhelmed with both the volume of phallic shaped vegetables in our cupboard and the thought of running out of food during lockdown and having to live off foraged nettle soup for 3 months, mmm-kay? Can I have formal confirmation you understand this one off occasion of innovative food freezing? Thaaaaankin’ you!
**I’m very grateful! It was a lovely gesture! Don’t get me wrong! BUT, SO MUCH BUTTERNUT. You know?
- 2 cups roasted butternut squash
- 1 cup roasted peppers
- 1 tbsp tahini
- salt and pepper
- ½ garlic powder
- ½ tsp chilli flakes
- juice of half a lime
- 1 tbsp olive oil
- Place the vegetables in a saucepan, and if you're using frozen veg - add a small splash of water and allow to thaw for about 5 minutes.
- Add all of the ingredients and use a hand blender to make a smooth (but not completely smooth - we like a little chunkiness!). Add more seasoning if you like it spicier/saltier/zingier.
- Slather on toast, add to salads, dip your tortillas in. Whatever you like. Refrigerate for freshness.