Set the oven to 180° C (fan/convection oven). Chop the peeled butternut squash into small cubes and tip into a baking tin. Sprinkle with the cumin seeds and drizzle with about a tablespoon of extra virgin olive oil. Roast in the oven for about 30 to 40 minutes until soft and just starting to brown.
Tip the cooked haricot beans, roasted butternut squash, Organic Raw Wild Garlic or crushed garlic, lemon juice and paprika into a food processor and season well with sea salt and freshly ground black pepper.
Process until smooth.
Chill in the fridge until ready to serve.
This dip is golden, sweet, smooth and very delicious! I served it with some delicious Golden Apple raw crackers and biscuits but the following day I noticed one of my
family spreading the little bit we had left on some gluten free bread and making a salad sandwich with it!
The sweet nutty taste of the squash blended so beautifully with the Organic Raw Wild Garlic, the peppery cumin seeds and the sweet fragrant paprika making it one of my favourite creations so far. However, if you can’t get hold of the Organic Raw Wild Garlic, you can use ordinary cloves of garlic instead.