Lentil and Squash Hummus
  • ¼ cup plus 2 tablespoons olive oil - divided
  • 4-5 cloves of garlic - peeled and sliced
  • 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme
  • 1 cup roasted mashed butternut squash (from the large butternut squash from above)
  • sea salt
  • freshly ground black pepper
  • 1½ cups cooked green lentils (from above)
  • juice from 1 lemon
  • ¼ cup sesame tahini
  • 3-4 tablespoons cold water
  • toasted pumpkin seeds - for garnish (optional)
  1. Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix.
  2. Add the lentils to the food processor/blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-fall-meal-plan-part-1/