We love hummus, so we tried a new twist. This dip swaps chickpeas for red lentils and adds sweet beets. The result is a pretty pink spread that looks great on any plate.
Tip: Lentils bring lots of fiber, which helps keep your heart and tummy happy.
Active time: 15 minutes | Total time: 45 minutes
Red Lentil‑Beet Dip
Ingredients
- 1/2 cup (96 g) red lentils
- 2 cups water
- 1 cup (135 g) red beets, peeled, steamed and cubed
- 3 garlic cloves, minced
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp black pepper
- 4 Tbsp (60 g) tahini
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 medium jicamas, peeled and sliced
Directions
- Rinse the lentils under cold water. Put them in a small pot with 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer 10‑15 minutes until they are soft but not falling apart. Drain.
- In a food processor, combine the cooked lentils, steamed beets, garlic, salt, cumin, paprika, and pepper. Blend until smooth, stopping to scrape the sides as needed.
- Add tahini, then blend again. Finally, pour in lemon juice and olive oil and process until you reach a creamy dip consistency.
- Transfer the dip to a container and chill in the fridge for about 30 minutes.
- While the dip cools, peel the jicama, slice it thin, stack the rounds and cut them into wedges to make chip‑like pieces.
- Serve the cold dip with the jicama wedges for scooping.
Serves: 6 | Serving size: 1/3 cup dip + 1/3 jicama wedge
Nutrition per serving: 246 kcal, 9 g total fat, 1 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 0 mg cholesterol, 228 mg sodium, 34 g carbs, 14 g fiber, 6 g sugar, 8 g protein.
Additional nutrients: Calcium 6 %, Iron 20 %, Potassium 567 mg, Vitamin C 80 %, Vitamin A 3 %.