Equipment
Ingredients
Produce
- 500 g butternut squash, peeled, seeded, and cubed
- 1 garlic, whole head
- 30 ml lemon juice, freshly squeezed
Pantry and Spices
- 45 ml extra virgin olive oil
- 30 g tahini, stirred well before measuring
- 3 g sea salt
- 2 g ground cumin
- 1 g smoked paprika
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 110 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 8 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 151 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 269 mg
- Calcium
- 47 mg
- Iron
- 0.9 mg
- Magnesium
- 27 mg
- Phosphorus
- 60 mg
- Zinc
- 0.3 mg
- Vitamin A
- 336 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.03 mg
- Niacin
- 1.0 mg
- Folate
- 22 mcg
- Water
- 61 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the cubed butternut squash on the prepared baking sheet. Drizzle with 15ml of the olive oil and season with 1g of the sea salt. Toss thoroughly to coat evenly.
Slice the top quarter off the whole garlic head to expose the cloves. Drizzle the exposed cloves with 5ml of olive oil, wrap the head tightly in aluminum foil, and place it on the baking sheet alongside the squash.
Roast in the preheated oven for 40 to 45 minutes, or until the squash is very tender and starting to caramelize at the edges, and the garlic feels completely soft when gently pressed.
Remove from the oven and allow to cool for at least 10 minutes. Once cool enough to handle safely, squeeze the bottom of the garlic head to push the roasted cloves out of their papery skins directly into the bowl of a food processor. Discard the skins.
Add the roasted butternut squash, tahini, lemon juice, ground cumin, remaining 2g of sea salt, and smoked paprika to the food processor with the garlic.
Puree the mixture on high speed for 1 to 2 minutes, scraping down the sides as necessary, until the dip is completely smooth and uniform in color.
With the food processor running on low speed, slowly drizzle in the remaining 25ml of extra virgin olive oil to emulsify the dip, creating a rich and silky texture. Taste and adjust seasoning if necessary.
Transfer the dip to a serving bowl. Garnish with an extra drizzle of olive oil, a sprinkle of smoked paprika, or toasted seeds if desired. Serve at room temperature or chilled.
Chef's Notes
- Roasting the garlic alongside the squash transforms its sharp bite into a sweet, mellow richness that permeates the dip without overpowering it.
- For an exceptionally smooth texture, process the dip while the squash is still warm; heat helps the starches break down more readily and aids in emulsification with the oil.
- Tahini brands vary wildly in their bitterness and consistency. Always stir your tahini thoroughly before measuring, as it naturally separates in the jar.
- If you prefer a smoky profile, consider swapping the smoked paprika for half a chopped chipotle pepper in adobo sauce.
- This dip benefits from resting. Allowing it to chill in the refrigerator for a few hours before serving allows the cumin and garlic flavors to marry beautifully.
Storage
Refrigerator: 5 days — Store in an airtight container with a thin layer of olive oil on top to prevent drying.
Freezer: 1 month — Texture may become slightly watery upon thawing. Stir well or briefly re-blend to restore smoothness.
Troubleshooting
Dip is too thick and heavy
Cause: Squash lost too much moisture during roasting or tahini was exceptionally stiff
Fix: Blend in warm water, 15ml at a time, until the desired consistency is reached
Prevention: Ensure squash is cut into uniform pieces so it does not overbake and dry out
Garlic flavor is harsh or bitter
Cause: Garlic was not roasted long enough or became burned
Fix: Add a small amount of maple syrup or agave nectar, 5ml at a time, to balance the bitterness
Prevention: Keep garlic tightly sealed in foil while roasting to trap steam and prevent burning
Dip tastes bland or muddy
Cause: Under-seasoning or lack of acidity
Fix: Pulse in additional salt and 5ml of lemon juice to brighten the flavor profile
Prevention: Ensure spices are reasonably fresh and lemon juice is freshly squeezed
Cultural Context
This dip draws structural inspiration from traditional Middle Eastern mezze like hummus and baba ganoush, utilizing the foundational trio of tahini, lemon, and garlic. By substituting roasted butternut squash, the dish embraces autumnal American produce while remaining deeply rooted in Levantine culinary techniques.
