Smoky Lentil Dip
Lentils will break down easily on their own, but adding the cannellini beans and olive oil help this dip purée into a super smooth and creamy dip.
INGREDIENTS | SERVES 8
1½ cups sprouted lentils
1 cup cannellini beans, drained and rinsed
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons salt
1½ teaspoons smoked paprika
1½ teaspoons cumin
Garlic Herb Toasted Pita Chips (see sidebar recipe)
Garlic Herb Toasted Pita Chips
To make Garlic Herb Toasted Pita Chips, preheat the oven to 350°F. Take four to six whole-wheat or sprouted-grain pitas and cut into quarters. Brush each piece with olive oil and sprinkle with garlic powder, dried oregano, salt, and pepper. Bake on a cookie sheet for 8–12 minutes until the chips are toasted.
Place lentils, cannellini beans, olive oil, garlic, and spices in the bowl of a food processor.
Pulse the mixture until the lentils and beans are broken down and the mixture is creamy, streaming in more olive oil if needed.
Serve chilled or at room temperature with crackers, Garlic Herb Toasted Pita Chips, celery, and carrots.
PER SERVING | Calories: 166 | Fat: 5 g | Protein: 6 g | Sodium: 810 mg | Fiber: 3 g | Carbohydrates: 25 g | Sugar: 1 g
