Carrot and Lentil Dip
Packed with warm spices, the sweetness of roasted carrots, and the creaminess of lentils, this roasted carrot and lentil dip offers a deliciously nutritious twist on traditional hummus.
Ingredients
- 4 medium carrots peeled and chopped into chunks
- 1 can green or brown lentils
- 3 tbsp olive oil
- 1 clove garlic
- 1 handful fresh parsley
- ½ lemon juice
- salt to taste
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp chili flakes
- ¼ cup water
Instructions
- Preheat your oven to 200°C. Toss the carrot chunks in a bowl with 1 tbsp olive oil, salt, cumin and paprika until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes or until they’re tender and slightly caramelized around the edges. Roasting the carrots brings out their natural sweetness, which adds a depth of flavor to the dip.
- Once your carrots are roasted, add them to a food processor along with the cooked lentils, garlic, cumin, parsley, olive oil, water and lemon juice.
- Blend everything until smooth, adding water gradually until you reach your desired consistency. The texture should be thick and creamy but spreadable. Taste and adjust seasoning with salt as needed.
- Scoop your roasted carrot and lentil dip into a serving bowl, drizzle with a little extra olive oil, and sprinkle fresh parsley and chili flakes on top. Serve with warm pita bread, crackers, or an assortment of veggies for dipping.