Sometimes, only sometimes, do I get sick of chickpea hummus.
Sometimes, SOMETIMES, I forget that you can make dip out of whatever you want to.
We have a nice little shelf in our cupboard that is full of canned and dried beans, and nearly all of them are used for specific recipes… because its what I know well and it’s what I know every one likes. Black beans are for salad toppers, black bean burgers or black bean tortas. Kidney beans are also for salad toppings, re-fried beans, tacos or bean salads. Chickpeas are … also for salad toppings, for roasting, for hummus and for “tuna” salad sammiches. Lentils are for adding to spaghetti sauce and chillies. Etcetera, etcetera.
But WHAT IF I TOLD YOU you could make a bean dip out of any beans you liked?
…… You may likely say “Ah… duh?”
But if you didn’t… and OK even if you did… I thought I’d share a yummy little dip recipe using sundried tomatoes and my favorite legume… lentils!
Lentils are an eeeeexcellent source of folate (one cup of lentils can provide almost 90% of your daily recommended intake) and is also a pretty good source other vitamins and minerals like iron, manganese, thiamin and B6, among others. High in fibre, a relatively good source of protein and low in fat, the fact that I love them is just a bonus!
I personally think they make a great sub for ground beef in pasta sauce or in chilies (just don’t over cook them!) and it wasn’t until recently that I decided to try and see what kind of dip I could make outtuv’em! Here goes.
What You’ll Need
- 1 cup of canned lentils (OR cooked from dry lentils work as well)
- 5 pieces of sundried tomatoes (I buy the kind that are NOT soaking in a bath of oil)
- Squeezed juice from half a lemon
- 1/2 tbsp. coconut nectar (or coconut aminos…or soya sauce… or tamari…)
- 1/2 tbsp. garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp cumin
- 1 cup of boiled water
- 1/2 tbsp. evoo (extra virgin olive oil)
- Salt (maaayyybbbeee if you wanna)
What You’ll Need to do
FIRST you must chop your sundried toms into just slightly smaller pieces and get them swimming in a bowl of boiled water to soak.* You want to let them soak for about 5 minutes or so.
THEN get your lentils in a… thingy… to blend. I use an emulsifier… because it’s less effort than taking out, and using, and cleaning my food processor but you could totally just whip out your processor if you don’t have an emulsifier.
NEXT put aaaallll that stuff, save for your olive oil and salt, into the “thingy” along with your lentils. Be sure to reserve your now warmish reddish tomato infused soaking water.*
AND NOW YOU EMULSIFY, or food process… adding in that reserved tomato soaking water a tbsp at a time to help get it to a texture of your liking (I added about 2 tbsps.)
LASTLY pour in your olive oil and stir just by hand with a spoon. This step really just adds a slightly different kind of texture, and another layer of flavor, so if you’d like to keep this oil free, then by all means skip this step!
Ok ACTUAL LASTLY. If you’re feeling it, you can also add a little extra salt to taste. You might find this dip flavorful enough, or depending on what you are pairing it with you might find you don’t want extra salt, but it’s your dip so do what you want!
Oh and Enjoy!
*IF you can not find sundried tomatoes that are not already pre-soaked in oil, and you MUST use the oil soaked kind, then of course you can skip this step of soaking your toms. You also may choose to skip the last step of adding the olive oil if your dip already has the added oil from the sundried tomatoes. Just be sure to have a couple tablespoons of water set to the side, to act as your watering down liquid to get those lentils to the right consistency!
Pro-ish Tip: Let your dip sit for between 10-20 minutes (or longer), if you have the time and/or the patience, to really let the flavor from all those powdered seasonings soak in and become nice a full!