Sunday, 24 January 2016

Curried Lentil and Chickpea Dip

Curried Lentil & Chickpea Dip

Inspired by finding lentil chips (pictured above - they were tasty but not as good as rice chips) at the Bulk Barn one day I took on the challenge of making some lentil hummus. It turned out to be a tasty change from our normal hummus experiments. Any excuse to add lentils to a recipe is a good thing in my mind.

Curried Lentil and Chickpea Dip

  • 3 Cloves Garlic

  • 1 Tbsp Each Cumin, Coriander, Tumeric, Curry Powder, Paprika, Salt

  • 1 Can Lentils

  • 1 Can Chickpeas

  • 1 Oz Lemon Juice

  • 1 Cup Water
  1. Saute Garlic and Spices for a few minutes.

  2. Add Lentils, Chickpeas, Water & Lemon Juice and simmer for 10 minutes (I would recommend rinsing the lentils & chickpeas). 

  3. Blend in a food processor - add more water until a dippy-consistency is reached. 

  4. Serve with fresh cilantro and lentil chips. 
You also might like: Protein-packed Pasta Bake  or The Joy of Spiralizing