Smoky lentil butternut squash dip (vegan)
Who else is obsessed with dip of any kind?! Considering two of my all time favourite foods, hummus and guacamole, both exist primarily for the purpose of dunking crackers, chips and veggies into, I think it’s safe to say I have an affinity for dips. You can do anything with them! You can get creative with dipping vessels, like pretzels, tortilla chips, crunchy veggies or fried rounds of exotic things like plantains or beets. Heh. BUT! You can also slather some on a sandwich and turn it into a thing of beauty. Or top your grain bowls with a generous scoop to add extra flavour and creaminess (biiiiig fan of this). They just make every dish better, in my opinion. So that’s why I wanted to do something a little different and create a unique + incredibly delicious dip, with the substance / protein of hummus but with a new blends of flavours + spices. Enter: the lentil and butternut squash dip.
WOW. This is seriously a top-notch flavour combo. We’ve got red lentils, which are SO easy to cook and require no soaking time. Then a generous amount of roasted butternut squash, which I assume you all know how to do by now because who on earth doesn’t love this orange gem of a vegetable. Then there’s the almond butter…omg. A moment of silence for this ingredient please. It gives this dip the most luscious texture and a slightly sweet taste, which pairs perfectly with the squash and the little but of smoked paprika.
You guys are going to LOVE this, and it’s perfect for wowing your guests at any upcoming cozy winter hangouts/potlucks. Enjoy my loves!
- 1 c. dry red lentils
- 1 c. cooked butternut squash (you can roast cubed squash in a 400 degree oven for 30-40 mins)
- ½ tsp. smoked paprika
- ½ tsp. salt
- 2 tbsp. almond butter
- ½ lemon, juiced
- First, place your lentils in a strainer and run them under cold water a few times to ensure they're nice and clean. Place them in a medium saucepan along with 2 cups of water, then bring the mixture to a boil and reduce heat to medium, allowing them to cook at a steady simmer for 15-20 mins. If you need to, add more water to make sure the lentils are covered.
- When lentils are nice and tender (mushy is okay!), drain any excess water through a strainer and set them aside.
- Place your cooked lentils + butternut squash cubes in a food processor and add the rest of your ingredients. Blend on high until mixture is very smooth. Taste and add more salt or lemon if desired.
- Top with good quality olive oil + chilli flakes if desired, then serve alongside crackers, veggies + chips and enjoy!