
Roasted Garlic and Pink Lentil Dip
Skinny Yet Creamy Dip
Pairing Ideas:
Roasted Garlic and Pink Lentil Dip

Ingredients
- 2-3 Garlic (Cloves - Roasted)
- 1/2 Cup Pink Lentils
- 2-3 Cup Water
- 2 tbsp Lemon (Lemon Juice)
- 1 tbsp Olive Oil
- 1/2 tsp Cumin Powder
- 1/2 tsp Salt (Kosher)
- 1/4 tsp Tabasco Sauce (Optional)
- 1/4 tsp Red Pepper Powder
Directions
Hide Step Photos-
1. Bring 3 cups of water to boil over high heat. Add pink lentils to the water and boil for 3 minutes and then remove the pan from heat. Cover and let stand for 15 minutes.2. Lentils turn yellow in color upon cooking and absorb water. Drain the water from lentil and let it cool down.
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3. add the cooked lentils to the food processor. Add the rest of the ingredients to the food processor and pulse (on low) to puree the ingredients. Just pulse enough to create a chunky lentil dip.
Additional Notes
Adjust the salt or consistency if desired.4. Transfer to a serving bowl and serve with pita chips or pretzel sticks or celery sticks
Savita's Notes:
This dip can be prepared up to 3-4 days in advance. Refrigerate the dip and bring it room temperature before serving.© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.
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6 comment(s)
SweetBakeWorks
Rakshanda Seth
darrin
Savita
Madrin
offmotorway