Let’s get right to it. This dip is odd, yet strangely appealing. It is so very loosely based on hummus that I hesitate to call it that. Really, hummus is just a reference point for this dip that has a base of lentils, almond butter, lemon juice and olive oil.Now here’s where it gets weird. I added roasted golden beets to the dip for an earthy flavor and lightened texture. The lentil hummus is spiced with coriander, cumin and turmeric for a slight curry flare. If you’re more intrigued than scared, give this dip a try. You might be a lentil hummus convert.
Roasted Golden Beet and Lentil Hummus Dip Recipe
1 1/2 cups cooked French green lentils
2 cups coarsely chopped roasted golden beets
1/4 cup almond butter
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons kosher or fine sea salt
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
In a food processor, combine lentils, roasted beets, almond butter, olive oil, lemon juice, salt, coriander, cumin, turmeric and cayenne. Cover and process until smooth. Cover and refrigerate at least 2 hours to allow flavors to blend. Taste and adjust salt and seasoning, if needed.
Serve with tortilla chips, crackers or fresh cut veggies. If desired, garnish with a sprinkling of additional spices.
Makes about 2 1/2 cups
-For the best flavor and color, be sure to use golden beets. And, don’t skip the refrigeration step. This lentil hummus needs time to chill. Literally.
-If you like the combination of lentils and beets, check out my BIG Salad recipe. The beet and lentil salad post includes directions for cooking lentils, and links to an article showing how to roast beets.