It’s amazing what can happen when you look through your cupboards sometimes. A few weeks back, as I tried to catch my breath from the holidays, I wasn’t yet ready to relax as I was hosting a baby shower for one of my very best friends in the world.
On the long list of tasks to do when throwing a party, inevitably ‘making dip’ has to fall in there somewhere. Dips are a stand in for serving with all manner of things, and alongside a cheese plate (or instead of) can make the first hour of a party seem like the best part (or at least can get everyone in the mood for what’s to come). I didn’t feel like walking to the store to gather anything, and so a foraging journey through the McDermott cupboards was in order.
This is what I found: fast cooking red lentils, sun-dried tomatoes, shallots, cumin. Limes. What fun! In 30 minutes, I had a new creation that had been cooked from scratch, and a day later I had enough dip to feed a whole army of beautiful hungry women, ready to take on the world (or at least share a few laughs & tears together). It was a great time indeed!
Less long cooking chickpeas, means less time in advance to prepare for this. Less canned beans means less waste, cost, and pre-cooked nutrients. Less heavy, calorie rich appetizers means loads of flavor without the extra weight, so entertaining can be healthy & delicious for all.
More light plant-based offerings means more feel good when folks arrive. More tasty intensity means no one will ever miss the standbys. More quick cooking red lentils means this dip can be ready in minutes, so your precious time, money & energy can be used for other things.
Red Lentil, Shallot & Sun-dried Tomato Hummus:
- (1) cup red lentils, uncooked
- (2.5) cups water
- (1/2) tsp salt for cooking with lentils
- (1) cup sun-dried tomatoes, *preferably without oil
- (1-2) cups boiling water
- (2) shallots
- (1/2) tsp salt for cooking with shallots
- (1) tbsp cumin
- (1-2) tbsp olive oil
- (1/4) cup roasted sesame tahini
- (3) tbsp lime juice
- (1) tsp salt
- (2) tbsp olive oil
Combine the lentils, water, and (1/2) tsp salt in a saucepan with a lid and bring to a boil covered. Once boiling, turn the heat down and simmer for 20 minutes with the lid on.
*If using tomatoes not packed in oil, put up some water to boil in a kettle. Place the tomatoes in a bowl and pour boiling water on them and let soak for 5 minutes or so to soften. After 5 minutes, drain the tomatoes and set aside. If using the oil packed kind, simply skip this step.
Peel and chop the shallots. Warm a tablespoon of olive oil in a frying pan and add the shallots and (1/2) tsp pf salt. Cook on medium heat for 5-6 minutes, until the shallots are soft. Add the cumin and cook for 3-4 more minutes, until the cumin is fragrant. Remove the shallots from heat and set aside.
When all of the ingredients are ready, in blender or food processor combine the cooked lentils, cooked shallots, drained tomatoes, tahini, lime juice, olive oil & remaining (1) teaspoon of salt and blend all to combine. This mixture should whip up no problem in a regular blender and only requires a little agitation from a spatula.
Remove the (likely still hot) mixture from the blender into a clean container or serving bowl, drizzle slightly with olive oil and allow to cool. This recipe makes a generous amount and will keep in the fridge for up to a week or more.
Enjoy with crackers (I served them with baguette and Mary’s gluten-free crackers), or chopped raw vegetables. I also enjoyed this on an open-faced sandwich smothered in sauerkraut. Yummy!
This the first post on IPOM’s new & slightly more streamlined site, I’d love to know what you all think and thank you all for coming along with me on this change! There are some easy options for subscribing up top that I hope will work for all of you who previously followed me using WordPress reader. As a side note I was sad to see some of your comments on a few of my recent posts did not make it over with the rest of the goods from the old site – rest assured I will try to find them! This recipe is also being submitted to Gabby’s & Carrie’s Healthy Vegan Friday #26. Enjoy!
- Have you ever made dip with red lentils?
- What’s your favorite fast entertaining option?
Wishing you all a wonderful weekend!
Yours in Less,