Red lentils don’t get enough loving in the blogging world. Come to think of it, lentils and beans are never going to be as sexy as an avocado, but hey they don’t need to be. They’re just the best little powerhouse ever.
They need your love. They deserve your love
If you have been on Instagram for longer than a hot second, you know how much I freaking love all kinds of beans and legumes. They are freaking cheap (a bag of yellow split peas at my local grocery store costs less than a dollar, but they make such a full and satisfying win! When I just graduated from college, all I ate was lentil soup and split pea soup. I just have a knack for soup… what can I say?
But now, we are giving lentils an upgrade… by whipping them the f— up!
The crazy thing is that while I big puffy heart hummus, I’ve never absolutely loved the store-bought flavored hummus. In fact, roasted red pepper hummus is my least favorite flavor even though I adore the peppers. Store-bought roasted red pepper hummus is not something I ever grab and it always seems to be the most popular variety.
Who knows why?
But for some reason, the combination of lentils, garlic, and chipotles works! If you’re wondering where you can buy canned chipotle peppers, I grab mine from Target! It’s actually super cheap and they’re always stocked. You will need a food processor/blender to make this dip (I love this one or this one) but I promise ya it is worth it.
But what to use this dip for? I’m glad you asked! I love adding this onto salads, alongside of eggs, or even baking it in the oven! I am also known to eat it by the spoonful instead of dinner. Please don’t tell my mom.
Yields 2 cups of dip
10 minPrep Time
10 minCook Time
20 minTotal Time
5 based on 1 review(s)
- 1 cup split red lentils, rinsed and drained
- 3 cloves garlic, chopped
- 2 chipotle peppers in adobo (or 1 tablespoon chipotle flavored hot sauce)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon tomato paste
- 1.5 teaspoon ground cumin
- salt + pepper, to taste
Place lentils in a small pot and cover with 3 cups of water. Bring pot to a boil over medium high heat, then down to a simmer. Cook uncovered until the lentils are mushy and falling apart, approximately 8 minutes.
While the lentils are cooking, blend together the garlic, chipotle, tahini, lemon juice, tomato paste and cumin in a blender or food processor until combined.
Drain the cooked lentils, then add them to the blender or food processor with the garlic and chipotle. Blend until everything in the dip is combined and smooth. Season with salt and pepper, to taste
For the best results, cover and place the dip in the fridge for around one hour to firm up. Garnish with olive oil and a sprinkle of paprika. Serve with your favorite chips, crackers, or cut up veggies. EAT.