I am on a snap pea kick right now, which means I’m on a dip making kick right now too. Snap peas are a fantastic vehicle for whole food veggie dips. This is an easy gluten-free recipe that’s a great alternative to plain hummus. You can also use this recipe as a spread for manna bread or veggie wraps.
Buy everything organic if you can. Here’s why.
1 1/2 cups red lentils, soak overnight
3 1/3 cups water
3-4 cloves garlic
1 tbsp cold-pressed, virgin coconut oil
1 cup red onion chopped (here’s a tip)
2/3 cup golden raisins (you can use any kind of raisin)
2 tbsp fresh squeezed lemon juice
1 – 1 1/2 tsp fine ground sea salt to taste
1/2 tsp garam masala
1/2 tsp cumin
Pinch cayenne (optional)
Fresh ground black pepper to taste
Let’s get started:
Take your soaked lentils and rinse well. Place in saucepan and cover with 3 cups water. Bring to a boil, reduce heat to medium and simmer uncovered for 10 minutes until cooked (tips for cooking lentils).
While lentils are cooking, place coconut oil in a pan and heat to medium. Add onions and brown for about 10 minutes.
After 10 minutes, add raisins and garlic and about 1/3 cup water and cook together over medium heat until all water is absorbed—about 5 minutes. Place all ingredients in the food processor and pulse until creamy.
Allow to cool before serving with fresh carrots, broccoli, snap peas and cauliflower. Delicious on apple slices and celery, too.
Keep in an airtight glass container in the fridge for up to a week.
HUNGRY FOR MORE? Sign up for free recipes, tips and a 5-day meal plan with shopping list and prep sheet.