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For when you wanna dip but you wanna be dipp-erent! (lol wut?)

When I dip, you dip, we dip! 

I love dips, I love them! I always have a variety of pesto, hummus, or guacamole in my fridge to pair with my Siete Foods, Simple Mills, or other variety of chips! So here is a dipp-erent style of hummus, with red lentils rather than chick peas, and a dash of beet powder for that POW of color!

What you need:

  • 1 cup of red lentil (rinse and let dry)

  • 2 medium garlic cloves

  • 3 tablespoons of creamy tahini

  • 5 tablespoons of your bed EVOO

  • 1/4 cup (or based on your preference) freshly squeezed lemon juice

  • 2 teaspoons of sea salt

  • ground pepper to taste

  • one teaspoon beet powder

How to:

  • Roast garlic cloves in the oven for five minutes at 375 degrees with olive oil and a dash of salt

  • Prepare the red lentils (see how to here)

  • Once red lentils and garlic are prepared add everything into a food processor and blend until creamy!

  • VOILA!

  • This recipe is so so easy and can last in your fridge for up to a week! Depending on the creamy consistency I also used it as a pasta sauce which added a very flavorful creamy punch to a veggie filled pasta! (recipe coming soon!)

As always, let me know your thoughts and tag me in your recipe creations!