Alkaline Diet Recipe #167: Butternut Squash & Tahini Dip

Dips, sauces & dressings are one of the keys to easily living alkaline. I wrote a whole guide about it here.

Not only do they help you to easily flavour simple vegetables and salads to make them exciting and delicious, but they also give you a hit of an extra serve (or three!) of alkalizing veggies!

This is one of my newest creations, and I love it’s simplicity, and I love serving it warm (although it’s delicious cold too, of course).

SEE ALSO: Get Over 150+ Delicious, Easy Alkaline Recipes Here

Containing lots of squash, turmeric, sesame, paprika, garlic and flax, it can boast that it gives you a boost of:

  • Magnesium
  • Calcium
  • Manganese
  • Phosphorus
  • Iron
  • Zinc
  • Vitamin B1
  • Selenium
  • Fibre
  • Vitamin A
  • Vitamin C
  • Vitamin B6

All in all giving you a huge alkaline, cardio-supporting, cancer-fighting, immune-system-boosting, antioxidant hit!

Enjoy and let me know if you like it here on Facebook!

Butternut Squash & Tahini Dip

Serves 4
Preparation & Cooking Time: 20 Minutes


500g (18oz) of butternut squash
1tbsp of flax or olive oil (preferably flax)
2tbsp of coconut oil
3 large garlic cloves
2 tbsp of tahini
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
Small handful of fresh parsley (any variety)
Himalayan salt & black pepper


  1. Preheat the oven to 200 degrees (180 if using a fan), and then set to work on halving, then deseeding, peeling and chunking the squash. No precise size is needed for the squash so just cut it into rough chunks.
  2. Put a roasting tin into the oven, lined with the coconut oil and once the oven is hot enough, tip in the squash chunks and season with salt and pepper. Make sure the squash is coated with the coconut oil.
  3. Now peel and smash the garlic, and give it a rough chop
  4. After 20 minutes of the squash roasting, throw in the garlic and give it all a mix, and put back in the oven for 10 minutes
  5. Once the squash and garlic are looking well cooked, remove from the oven and tip it all into a food processor/blender, add the herbs, spices, tahini and blend until smooth.
  6. Spoon into a serving bowl and drizzle with the flax oil for an extra omega 3 hit and serve with flax crackers, veggie sticks or something else alkaline and delicious!

Enjoy and let me know if you like it by joining the conversation here on Facebook with over 100,000 other alkalizers!


order the alkaline life

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Richard Smyly Reply

    Often read that Turmeric’s benefits have the need for a fair quantity of black pepper to be combined with it. Your recipes do not reflect this, with only a basic sprinkling added. Comment please, and how much should be added to how much Turmeric?

  2. Natalia Reply

    Hi there!
    I am a big fan of tahini and I am using it everyday as a part of my diet.
    I found that it is not alkaline in many other sites and I am wondering if I should consider cutting down its consumption or avoid it completely?
    Thanks a lot for your help.

  3. Charlene Reply

    Hi Ross,
    Can you please make an alkaline smoothie and green juice recipe book? Maybe even ice cream.

    • Energise Ross Reply

      Both are on their way!

  4. Elizabeth Ford Reply

    Hi Ross
    You use a lot of avocado In your recipes. I love it but I am allergic to it. Is there a substitute I can use or do I just have to ignore recipes with avocado. They all look so go though.

  5. debbie Reply

    Do you mean butternut pumpkin

    • Energise Ross Reply

      Hi Debbie – yep, it’s called squash in the UK! Cheers.

  6. judith edwards Reply

    Hi Ross, This looks delicious–would love it IF you pasted it on my site -(also on Facebook and Twitter) now getting 9 1/2 K hits a month so really hitting a spot-also wonder IF this recipe could be made more raw for those into raw eating? Ie I think I might blend the garlic raw-not sure re the squash though-any thoughts on this? Regards and thanks for what you do, Judith

  7. Lynda Reply

    do you have a recipe for honey-mustard dressing or close facsimile for fresh spinach salad?