Harissa Dip with Red Lentils

This flavourful red lentil harissa dip is made with squash and lentils for a fibre packed, healthy snack. Serve it with veggies, crackers or pita and watch it disappear!



  • 1 medium honeynut squash (cubed) (about 1 1/2 cups cubed)
  • 1/4 cup extra virgin olive oil, plus more for drizzling on squash
  • 1/4 tsp sumac
  • 1 whole garlic head
  • 1/3 cup red lentils (rinsed and drained)
  • 1 to 2 tbsp harissa paste (depends on spiciness and your preference)
  • 1 1/2 tbsp lemon juice
  • 1/4 to 1/2 tsp kosher salt
  • pumpkin seeds (toasted), for garnish (optional)
  • cilantro, for garnish (optional)


  1. Preheat the oven to 425℉. Toss the cubed squash onto a large rimmed baking sheet and drizzle with some olive oil, the sumac and a pinch of salt.
  2. Use a sharp knife to cut 1/4 to 1/2" from the top of the garlic. Place the garlic in some aluminum foil and drizzle a small amount of olive oil over it. Wrap the foil around the garlic and place on the baking sheet with the squash.
  3. Transfer the baking sheet to the oven and bake for 20 minutes, toss the squash on the pan and bake for another 15 to 20 minutes, until the squash is cooked through and roasted and the garlic is softened and lightly browned. Set aside to cool before squeezing out the garlic.
  4. Meanwhile, add the lentils to a medium sized pot and fill halfway with water. Cook the lentils until softened, about 12 to 15 minutes. Remove, drain the lentils and season with a pinch of salt.
  5. To a food processor, add the lentils, squash, roasted garlic, harissa, and lemon juice. Process on high until smooth and then season with salt (start with 1/4 tsp and add more as needed).
  6. When ready to serve, pour the dip into a serving dish and garnish with seeds and cilantro and flaky salt to taste. You can also drizzle some more extra virgin olive oil over top. Enjoy!