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!