If you’re bored of your usual dips and spreads then try this one. A fabulous vegan recipe and protein rich too thanks to the addition of chickpeas. I love roasting butternut squash – it makes it wonderfully  sweet. You could use pumpkin instead if wished. This will keep in the fridge for 3-4 days – a great topping for paleo bread, oatcakes or use as a dip with vegetable sticks.

Roasted Butternut Squash & Chickpea Spread


Difficulty -Easy

Time – 10 minutes

Serves – 4-6

What’s good about it?

Information to follow soon.


  1. Preheat the oven to 180°C, gas mark 4
  2. Place the pumpkin and garlic in a shallow roasting tin. Toss with the honey and 1tbsp olive oil and season with black pepper and salt.
  3. Bake in the oven for 40 minutes or until tender. Allow to cool.
  4. Peel the garlic cloves and place with the pumpkin in a food processor.
  5. Add the remaining ingredients to the food processor and process until smooth.
  6. Serve topped on bread or oat cakes

Did you Know?

Information to follow soon.


200g / 7oz butternut squash, peeled, deseeded and cut into large wedges

3 garlic cloves, unpeeled, left whole

1tbsp honey, optional

2tbsp olive oil

Freshly ground black pepper and sea salt

1 x 400g / 14oz can chickpeas, rinsed and drained

1tbsp tahini

Juice of ½ lemon

½ tsp smoked paprika

Pinch of ground nutmeg or cinnamon