Creamy, rich and smooth like hummus, this dip is full of earthy, warm flavors and is perfect for fall.Where I live in Los Angeles — the Santa Monica mountains are on one side of me and the ocean is on the other. I know I’m fortunate to be surrounded by all of this beauty. Yesterday we spent the afternoon at the beach in and out of the waves, and today — like most — is beautiful and sunny.
It would make sense to have light salads, grilled burgers, and frozen desserts on the menu almost daily here. While I truly appreciate all of it, and really love those foods, I’m in the mood for fall! I want earth tones and Maple leaves, puréed pumpkin and roasted root vegetables, warm sweaters and cozy Ugg boots! As I look out at the bright blue sky, I’m feeling guilty for this — but I guess the grass is always greener, right?
This recipe is somewhere in between — it tastes like fall, but can function well in the summer and on warmer days. It’s perfect for dipping fresh, raw vegetables or chips at a BBQ, while the flavors are earthy and warming, which is perfect for fall.
This lentil deliciousness is an excellent appetizer and is also lovely spread on a burger, mixed into a chicken salad, and if you thin it with extra virgin olive oil (just to the desired consistency), you’ve got a tasty, creamy salad dressing.
Enjoy it any which way you’d like.
- 1 tablespoon olive oil
- 1 tablespoon roughly chopped chipotles in adobo sauce
- 2 teaspoons minced garlic
- 1 teaspoon smoked paprika
- 1¼ teaspoon sea salt, divided
- 2 cups dry, split red lentils
- 4 cups water
- ½ teaspoon honey
- 1 tablespoon extra virgin olive oil
- Add the olive oil to a medium-sized, heavy-bottomed sauce pan.
- Add the chipotles, garlic, paprika and ¼ teaspoon of the salt to the oil and mix.
- Then add in the dry lentils and mix to coat them well. Pour the water over the lentils and mix until everything is well blended.
- Bring to a boil, turn the heat to low, cover, and simmer just until all of the liquid has been absorbed, about 15 minutes.
- Remove from the stove and let it cool for about 30 minutes.
- Add the mixture to a food processor fitted with the blade attachment -- or a powerful blender -- and blend until smooth, about 20 seconds.
- Mix in the extra virgin olive oil, honey and remaining teaspoon of salt.
- Let it cool to room temperature and then store in an airtight container in the refrigerator until you're ready to use it.