Lentils and beets combine beautifully with a hint of garlic and rosemary in this hummus inspired dip. Enjoy with crackers, vegetables, or as a sandwich spread!
Thursday August 6, 2020
Beets Garlic Lentils Rosemary
Want to join our newsletter for notifications on newest posts? Sign up here!
Do you ever spend forever deciding what to make... then finally decide... only to realize you don't, in fact, have the ingredients? Well, something like that happened to me recently. I had these beets just sitting there in my fridge. We had already had beets as a side, and I wanted to do something different with the rest of them. I thought about it for days, and finally decided I'd make a beet hummus. I opened to pantry to get started, and I had no chickpeas. I spent too long thinking about a beet-infused dip to give up though. I rummaged around, and found a bag of dried lentils and thought 'if chickpeas can be made into a dip, why can't lentils?'.
As it turns out, lentils can - and should - be made into a dip. This turned out so much better than I was hoping for. The dip is incredibly healthy, and it has so much flavor. It is also so, so easy. All you have to do is throw some lentils, water, and garlic into your instant pot, then place a steam basket on top with your beets in it. Seal it up and cook for 10 minutes. When it's finished just wait for it to cool then blend it up with some oil, lemon juice, salt, pepper and rosemary.
This dip is best served cold with with pita, veggies, crackers, or even spread onto a wrap or sandwich. You get about 3 cups of dip, and its good for 4-5 days in the fridge.
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
Thursday July 16, 2020
Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!
Carrots Celery Chili Powder Garlic Italian Spice Lentils Mozzarella Olive Oil Onions Peppers Rice Spinach
Monday March 29, 2021
This Mexican avocado salad recipe is quick and easy to make, while still being delicious! Featuring avocado, tomato, corn, and black beans tossed with a lip smacking homemade chili lime dressing, this filling salad will quickly become your new favorite!
Avocado Avocado Oil Black Beans Chili Powder Cilantro Corn Cumin Garlic Powder Lime Maple Syrup Oregano Salt Tomatoes
Thursday October 29, 2020
Chickpea Thai Red Curry is the quick, easy, delicious meal you need to add to your rotation! Perfect healthy, vegan, comfort food for fall.
Broccoli Carrots Cauliflower Chickpeas Coconut Milk Garlic Ginger Onions Peppers Red Curry Paste Snap Peas Vegetable Broth
Friday October 9, 2020
Seasonal roasted butternut squash and carrots are blended together in this creamy vegan fall soup.
Butternut Squash Carrots Coconut Milk Onions Thyme