Roasted Squash and Lentil Spread (Hummus-style)
March 2, 2010 § 2 Comments
This dish nods to traditional hummus with an ingredient list toting tahini, lemon juice and garlic. But there are some significant changes from the usual shmear: instead of garbanzo beans, I blended a less-creamy green lentil. But to amp-up the creaminess and add a sweet kick, I tossed in 3 cups of roasted butternut squash. I also sprinkled in a slew of savory spices. This contrast between the sweet and savory is terrifically addictive. I’ve scooped this dip on raw veggies and smeared it on sandwich bread, but my favorite combo is dolloping this “hummus” a-top thick wedges of warm, doughy naan.
Feel free to dabble with the spice list and beans. The original recipe called for red lentils which would lower the cooking time (and is undeniably a lot prettier!). Check out have cake, will travel‘s original recipe and drool-worthy photograph!
3 cups butternut squash, chopped in 1″ cubes
1 tablespoon olive oil
1 cup dry green lentils, picked over and rinsed*
1 teaspoon garam masala
1 teaspoon chile powder
1 teaspoon paprika
sea salt, to taste
1/4 cup tahini
1 garlic clove
juice 1 lemon (approx. 1/4 cup)
water, to thin
*For those following the SCD, include lentils in diet after 1 symptom-free month. Soak for 24 hours before cooking to remove excess starch.
1. Preheat oven to 450 degrees. Peel and chop butternut squash. Tumble cubes in olive oil, salt and pepper to taste. Bake for 30-35 minutes until squash is soft and slightly crispy around the edges.
2. Meanwhile, cook lentils: rinse and pick out any stones. Fill a pot with water several inches above lentils. Bring to a boil, lower to a simmer and cook for 20-25 minutes, or until tender. Drain when cooked.
3. Blend all ingredients in a Cuisinart or blender and thin with water until smooth and easily spreadable. Taste and adjust spices. If flat, an extra squirt of lemon juice and pinch of salt goes a long way. Serve warm, at room temperature or cold.
Diet Notes: Gluten-free, vegan, nut-free, SCD-safe (see asterisk)