What to do with the leftover lentils hanging around after you’ve made red lentil muffins?
Have no fear, Red Lentil Dip is here!
This is easy and tasty. You can certainly tweak the recipe to fit your tastes (and spices in the cabinet).
It’s thinner than hummus (because it does not include tahini) but just as versatile. I’ve used this as a sandwich spread, dip for veggies, and even a dressing.
Red Lentil Dip
1 cup cooked red lentils
1 tsp olive oil
1 tsp lemon juice
1 tsp apple cider vinegar
2-3 Tablespoons of spice of your choice (I used Zatar)
1. Puree the red lentils in a food processor.
2. Add in remaining ingredients and blend until combined.
3. Taste to make sure there’s enough spice and flavor.
4. Refrigerate to let the dip set and allow the flavors to take shape.
**Updated – please email me by end of day tomorrow (Thursday) if you’re interested in joining the February New Year New Gear exchange. Pairings will be sent on Friday.**