Red Lentil Dip (Hummus-like) Recipe With Butternut Squash
Today, it is a new dip creation, it is a red lentil dip (hummus-like) with butternut squash. This recipe is seriously creamy and tasty. You can make this lentil recipe dip in only 20 minutes and you can enjoy it warm or chilled. I love it so much because while being a spread, a dip or a base with roasted vegetables, it is a great protein kick.
Lentils are an integral part of my kitchen’s staple. I have them in all colors : red, black, green, yellow,… So this time, I’ve used them for a new red lentil dip recipe, in combination with butternut squash (because it’s the season). It adds more creaminess and a lovely nutty taste to the dip along with extra vitamins.
A recipe you’ll fall in love with
- Comforting : This red lentil dip with butternut squash is both nourishing and deeply comforting.
- Nutrients-rich : The lentils provide a great source of plant-based protein and fiber, helping to keep you full and satisfied, while the butternut squash adds natural sweetness along with essential vitamins and antioxidants, including vitamin A. Tahini brings healthy fats and minerals such as calcium and iron, while fresh lemon juice not only brightens the flavor but also supports digestion and nutrient absorption.
- Creaminess : The result is a creamy, hummus-style dip that is balanced, flavorful, and as good for your body as it is delicious.
How to make this delicious red lentil dip?
All you need to do is boil the lentils and butternut squash together for about 15 minutes, then place everything into a food processor and blend until creamy. I keep it simple with a few key ingredients you most likely already have on hand: lemon, tahini, and spices.
For a change, I didn’t use any chickpeas, making this dip a great option for those who may be sensitive to them or experience digestive discomfort or bloating.
You are now ready to devour it with crackers, raw vegetables or to top your salad bowls. It is espacially delicious spooned over my warm roasted cauliflower salad.
Top Tip about lentils
Red lentils cook very quickly and, unlike many other types of lentils, do not require soaking. They have a mild, slightly sweet flavor and are naturally rich in fiber, making them great for digestion. Red lentils are also a true plant-based protein staple, ideal if you’re looking to increase your protein intake. In addition, they provide important minerals such as magnesium, potassium, zinc, and iron, making them both nourishing and versatile in everyday cooking.
More hummus recipes?
In my dips and dressings section, you’ll find creative and delicious plant-based recipes, such as :
Healthy red lentil dip with butternut squash and…
Flavorful, full of protein, sweet and creamy !
– Healthy greetings from Laetitia –
Red Lentil Dip (Hummus-like) With Butternut Squash
Ingredients
- 1 cup red lentils, washed and drained
- 1 cup butternut squash, peeled and chopped into medium pieces, (approx. 150 gr)
- 2 cups water (for boiling)
- 2 tsp Tahini paste
- 1 lemon, freshly squeezed
- Himalayan salt and fresh ground pepper to taste
- 1 pinch paprika
- 1 pinch cayenne pepper, (or more if you like it spicy)
- 1/2 tbsp olive oil (optional)
Instructions
- Wash the red lentils and drain them. Set aside.
- Peel and cut the butternut squash into chunks.
- Place the lentils and butternut squash pieces in a pot with 2 cups of water. Season with salt and pepper. Bring it to a boil, then let simmer for about 15 minutes, or until the water has evaporated and both the lentils and butternut are soft and tender.
- Place the lentils and butternut in a food processor with all the remaining ingredients and pulse until you reach a smooth texture. Taste and season with more cayenne pepper or fresh ground pepper as desired.
- Optional : add 1/2 tbsp of olive oil for a smoother texture.
