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.
smoky lentil butternut squash dip | kulaskitchen.com
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.
smoky lentil butternut squash dip | kulaskitchen.com
WOW. This is a serious flavour combo. We've got red lentils, which are SO easy to cook and require no soaking time, plus a generous amount of roasted butternut squash (which I assume you all know how to do! But can also use a canned version). 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 bit 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!
Smoky Lentil Butternut Squash Dip (Vegan)
Ingredients
3/4 cup red lentils, rinsed
1 cup cooked butternut squash (or about 1/2 medium squash)
½ tsp. smoked paprika
½ tsp. sea salt
2 tbsp. almond butter
½ lemon, juiced
Method
In a large bowl, place your lentils and cover them with water (to about 2 inches above the lentils). Bring to a boil, then reduce heat to a strong simmer and cook for 20 minutes or until the lentils are very soft and tender. Drain and set aside to cool.
In the bowl of a food processor, place your cooked lentils, cooked butternut squash, smoked paprika and sea salt. Blend for 1 minute or until mixture starts to become smooth. Add the almond butter and juice of 1/2 lemon and blend again, continuing until the dip is very smooth and creamy. You can add a tiny bit of water if it needs help blending.
Serve dip topped with herbs and olive oil if desired, and alongside veggies, crackers, etc.
Serves 6
