Sunday, March 13, 2011

Squash and Red Lentil Dal Hummus

I have been in love with a red lentil dish that I make as of lately.  It is dal with roasted squash, and the flavors are so warming and perfect for a cool evening with rice!  I decided to make some hummus today and was thinking that my squash dal's flavors and ingredients would be perfect in the spread!  So I cooked off some lentils, combined them with some squash puree I had on hand, and some ginger, garlic, tumeric, and cumin, as well as a little chipotle for heat!  The hummus was delicious!  Such a warming and exotic flavor compared to the usual hummus I have made in the past!  It is wonderful with veggies, but even better with toasted pita chips!  I spread some on a veggie wrap I was having for dinner nd it was wonderful!  If you are a hummus lover, but don't like how long beans take to cook for it you should try this! 

Squash and Red Lentil Dal Hummus
Makes 6 cups

1 cup red lentils
2 1/2 cups water
4 cups buttercup squash puree
1/2 cup almond butter
1/4 cup coconut oil
1 1/2 Tbsp sea salt
1 tsp dried ginger
2 tsp ground tumeric
2 tsp ground cumin
1/4 tsp dried chipotle pepper or cayenne (depending on how spicy you like it)
3 garlic cloves, minced

Combine lentils and water in a medium saucepan, and bring to a boil.  Lower to a simmer and cook until lentils are soft and almost mushy.  Remove from heat and cool slightly, then pour into a food processor, along with all other ingredients and process until smooth. Serve with chips or veggies for dipping!


Sandra said...

Yummy...looks so good and delicious!
Loveeee the color and your photos too!
Awesome post!

Medeja said...

The color is just fantastic :) and I think it should taste very interesting

blake+MCC said...

Looks delicious! Is buttercup squash the same as butternut?

Suchi said...

nice touch with the red lentils- loved the flavors!