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Roasted Squash & Red Lentil Spread
Posted By joniceline On December 8, 2011 @ 8:49 am In Appetizers,Beans and Legumes,Featured Recipes,Recipes with Photos | 12 Comments
Celine Steen of Have Cake Will Travel and Joni Newman of Just The Food have more tasty recipes on their blogs. Be sure to check out their amazing vegan cookbooks, especially The Complete Guide to Vegan Food Substitutions where this recipe comes from! (Photo by Celine Steen)
2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly packed
1 cup (192 g) dry red lentils (cooked in 4 cups (940 ml) water for 20 minutes or until mushy, well drained)
1 tablespoon (6 g) garam masala
1/4 cup (64 g) tahini
1 clove garlic, grated
1 tablespoon (7 g) granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup (180 ml) unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead
Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.
Add milk or broth as needed, depending on the thinness/thickness you’re looking for. Enjoy warm, at room temperature, or cold, depending on use.
Yield: About 4 cups (1 kg)
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