Butternut Squash, Date and Tahini Dip

It's hard to believe that such a deliciously sweet and nutty dip could be so healthy and quick to make. I made it in mere minutes and had the most amazing accompaniment to vegetables and fruits. It is perfect with apples, strawberries, celery, carrots and all kinds of crudités. It is reminiscent of a caramel dip both in color and sweetness but it's so much better because it doesn't have any added sugar and has a lovely sesame taste from the tahini.

I couldn't get enough of this dip and quite frankly I didn't dip in it much. It was so good I rather ate it by the spoon; the first half right away and the second one as a snack the next day right out of the fridge when it tasted like a cold pudding.




Butternut Squash, Date and Tahini Dip

Yields about 1/2 cup

1/3 cup butternut squash purée (substitute pumpkin)
4 large ripe Medjool dates, pitted
2 tablespoons tahini
1 tablespoon water, or more if needed

Place all of the ingredients in a food processor and process them until smooth and creamy. Serve cold or at room temperature with fruits of vegetables.


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