Roasted Garlic and Pink Lentil Dip
Skinny Yet Creamy Dip
Posted By Savita
Lentils like other legumes have approx. third highest level of proteins and contain dietary fiber and minerals too. And above all, when we eat lentils, we don't need to worry about fat or calories. This dip is yet another healthy and skinny lentil recipe which my family loves to enjoy. Well, not just for health alone, it tastes amazing too. Pink lentils take golden shiny color upon quick cooking. Splash of lemon juice, chili powder and cumin gives this dip a blast of taste. Lentils dips are perfect with a bowl of pretzels, red radish or celery sticks for dipping.
Pairing Ideas:
Total Time:
Prep Time:
Cook Time:
Cuisine:
Mediterranean
Category:
Dip
Serves:
2
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
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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. -
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 Recipe 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. Post content including video and photos are copyright protected.
6 Responses
SweetBakeWorks
Yummm, skinny dips are my favorite, I have to try this recipe.