Red lentil hummus
Creamy butternut squash and lentil dip blended with tahini, yoghurt, and spices, chilled for rich flavour and served with fresh vegetable crudités.
Updated : 04 March, 2026
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
2
Shallots
1 teaspoon
Smoked paprika
1 clove
Garlic
200 grams
Pumpkin
150 grams
Red lentils
450 milliliters
Vegetable broth
1 teaspoon
Tahini
2 tablespoon
Greek yogurt
2 tablespoon
Cilantro, coriander
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a frying pan over medium heat. Add the shallots and cook for 3-4 minutes, stirring occasionally, until softened.
Step 2
Stir in the paprika and garlic and continue cooking for 2 minutes to release their aroma.
Step 3
Add the butternut squash, lentils, and stock to the pan. Bring the mixture to a gentle simmer and cook for 20 minutes, or until the squash and lentils are tender and most of the liquid has been absorbed. Season to taste with salt and pepper.
Step 4
Stir in the tahini, yoghurt, and chopped coriander. Mash the mixture until it reaches a fairly smooth and evenly blended texture.
Step 5
Transfer the mixture to a serving dish and place it in the refrigerator to chill for 1 hour.
Step 6
Before serving, dust lightly with paprika and scatter with fresh coriander sprigs. Serve chilled with vegetable crudités.
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