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VELVETY ROASTED GARLIC AND BUTTERNUT DIP WITH SESAME

kept byjconn
recipe bythefirstmess.com
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Ingredients: 

1 medium butternut squash (about 675 grams), peeled
3 garlic cloves, skin on
3 thyme sprigs, leaves removed
1 tablespoon + 3 tablespoons sunflower oil, divided
1 cup cooked chickpeas
juice of 1 lemon
¼ cup tahini
sea salt and ground black pepper, to taste
sesame seeds, for garnish


 

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