I just love it when dip becomes dinner, and that’s exactly what happens when you start with protein-packed split-peas & lentils, throw in nutrient-packed spinach, and lace it with garlic, lemon, cumin & turmeric. I adore legumes – especailly split-peas & lentils, and want to enjoy them in as many ways as possible – soups and salads have their time and place, so why not pulverize the works in a fully-loaded dip?
Alongside a pile of torn up pita bread or naan, a platter of crudités or even whole-grain tortilla chips – dinner is more than halfway there! This is especially perfect for barbecue season as anything from the grill like a platter of fall-off-the-bone ribs, grilled shrimp, chicken or a mess of burgers or brats become a spread to swoon over – my point? Packed with the all the right stuff – dip can be dinner any day of the week – talk about “one small step for man, one giant leap for mankind” – a big dipper 21st century-style! Try this with different legume combinations – Mother Nature has done the work for us, as all of them cook into a creamy dreamy base destined for dip.
click here to jump down to the indian-inspired dip with legumes & spinach recipe
1. Pick over the split-peas & lentils.
2. Give ’em a good rinse.
3. Bring to a boil and cook them until they’re, well, cooked – just taste them, if they’re soft they’re done!
4. Pour the whole lot in a colander and drain while you get on with the recipe.
5. Get the onions & garlic sautéing in a hot pan.
6. Get the cumin & turmeric ready to go.
7. Add the spices to the softened onions & garlic.
8. Stir it all around.
9. Put the cooked, cooled split-peas & lentils in the bowl of your food processor.
10. Pulse a few times to start to break them down.
11. Zest & juice the lemons and set aside.
12. Add the onion mixture to the food processor and let it go to a smoothish purée.
13. Prep the spinach.
14. Add the spinach to the lentil mixture and continue to purée.
15. Measure the olive oil and drizzle in with the machine running.
16. Season with salt & pepper.
17. Add a little heat if you like and continue to whiz until the mixture is a smooth purée.
18. Stir in the lemon zest and juice.
19. Pile it into a bowl, drizzle with olive oil, sprinkle with a few sesame seeds or parsley flakes or anything else to add a finishing touch (or not).
indian-inspired dip with legumes & spinach
1. Cook in a pot of boiling water until tender, drain and add to the bowl of a food processor:
- 1 cup dried split-peas
- 1 cup green lentils
2. In a medium skillet, sauté until soft and add to the split-peas and lentils in the food processor:
- 2-3 tbsps. olive oil
- 1 onion, diced
- 3-4 cloves of garlic, chopped
- 1/2 tsp. salt
- 2 tsps. cumin
- 2 tsps. turmeric
3. Give the processor a pulse or two before adding:
- 1-2 cups spinach, rinsed
- 2-3 tbsps. water
- 1/4 tsp. salt
- juice and zest of 1 lemon
- a few grinds of black pepper
4. Continue processing until smooth. Taste & adjust. Sprinkle the top with sesame seeds, drizzle lightly with olive oil, scatter some parsley on top, and serve.
get creative
- serve on toasted artisan bread – olive works great
- use as a spread on pizza before piling on the toppings
- don’t purée until smooth for a chunkier dip
- add a dollop or 2 of in an omelet, sprinkle with mozzarella and fold over
- fill hollowed out cherry or roma tomatoes for a quick veggie side dish or appetizer
- use it in place of mayo on burgers, brats and sandwiches
- spread it in a hot grilled sandwich or a wrap for a burst of oozing yumminess
- add as much chicken/vegetable stock to make a thick & creamy soup
- work a spoonful into a hot steamy baked potato followed by a drizzle of olive oil
- serve it as a condiment alongside grilled or roasted meat or fish
- whisk it into a simple vinaigrette for a rich sauce to serve over roasted or stir-fried vegetables
- blend with chopped egg, or tuna for a new take on a sandwich filling
- spread on toast or bagels instead of the higher fat alternatives
- thin slightly with stock and toss with pasta
- use a spoonful to thicken soups instead of cream or flour
- add it to meatloaf as a protein-packed binder
- add finely chopped/shredded additions like: kalamata olives, roasted red peppers, red chilis or jalapeño peppers, sundried tomatoes, red onion, sliced scallions, roasted garlic, feta or goat cheese
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