Serve this versatile dip warm or cold with veggies and your favourite crackers! It is also a delicious addition to sandwiches and wraps, adding 6 g protein & 4 g fibre per serving.
Toss carrots with 2 tsp (10 mL) oil in a medium bowl and season well with salt and black pepper. Transfer to a parchment lined pan, spread evenly. Roast for about 20 minutes or until tender.
Rinse dry lentils with cool water, drain, and transfer to a medium pot. Add water and simmer until fully cooked and tender, about 10 - 15 minutes. Drain and set aside.
Combine all ingredients together in a food processor and blend until smooth. Season to taste with salt and black pepper. If the dip is too thick, add warm water or oil to reach your desired consistency.
Notes
This dip may thicken as it chills. Add warm water 1 Tbsp (15 mL) at a time to thin if desired.
Toss carrots with 2 tsp (10 mL) oil in a medium bowl and season well with salt and black pepper. Transfer to a parchment lined pan, spread evenly. Roast for about 20 minutes or until tender.
3
Rinse dry lentils with cool water, drain, and transfer to a medium pot. Add water and simmer until fully cooked and tender, about 10 - 15 minutes. Drain and set aside.
4
Combine all ingredients together in a food processor and blend until smooth. Season to taste with salt and black pepper. If the dip is too thick, add warm water or oil to reach your desired consistency.
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