Yield: 1 bowl
Red Lentil Dip (Hummus-like) With Butternut Squash
A delicious dip, for every day. It is packed with nutrients and tastes delicious. I use it for parties too (or I love to use it as a base for any roasted vegetables). And it lasts long in the fridge !
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.
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