Roasted Squash & Red Lentil Spread
2 3/4 cups roasted butternut squash cubes, about 1 inch, lightly packed
1 cup dry red lentils cooked in 4 cups water for 20 minutes or until mushy, well drained)
1 tablespoon garam masala
1/4 cup tahini
1 clove garlic, grated
1 tablespoon granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead
1 cup dry red lentils cooked in 4 cups water for 20 minutes or until mushy, well drained)
1 tablespoon garam masala
1/4 cup tahini
1 clove garlic, grated
1 tablespoon granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup 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. Great dip for raw vegetables!
Yield: About 4 cups
From Fat Free Vegan
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