Roasted Carrot Red Lentil Dip

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A while ago found myself gifted with five pounds of carrots.  I wanted to make something unique and special with the carrots, and as I hemmed and hawed on what to make, they weren’t getting any fresher.  Meaning, I had to think of a way to use a significant amount of carrots and I had to do it fast.  I had a party coming up and I knew just what to do.  I came up with this recipe, doubled it, and brought it to the party.  This dip was the first thing to go and I ended up wishing I had made more!

And there’s a funny little story about this dip.  If you’ve been reading my blog for any length of time you probably know that Mike is as picky an eater as a toddler who wants to live off chicken nuggets and cheerios.  (Ok, maybe he’s not that bad…but he’s pretty bad.)  Since he loves hummus I wanted him to try this dip but I knew that if I told him what was in it there’s no way he would agree to it…either that or he would take one small bite, make in ick face, and say he doesn’t like it, which he has been known to do.  Anyway, I got around this by telling him that I made him “a new kind of hummus” to try, which he happily agreed to…and loved.

Roasted Carrot Red Lentil Dip

(Yield:  About 3 1/2 cups, or 14 (1/4 cup) servings)

1 lb carrots, peeled and chopped into 1-inch pieces

6 large cloves garlic

5 tablespoons olive oil, divided

1 cup red lentils

2 teaspoons cumin

1 teaspoon coriander

1/2 teaspoon dried ginger

1/8 teaspoon cinnamon

2 tablespoons fresh lemon juice

4 tablespoons tahini

2 tablespoons minced fresh flat-leaf parsley

Salt and pepper

Preheat oven to 425F.  Put garlic (with peel still on) in foil, drizzle with 1 TB oil, and wrap securely.  Toss carrots with 1 TB oil and a pinch of salt and pepper and arrange on a baking pan.  Roast carrots and garlic until tender and caramelized (about 40 minutes), giving the pan of carrots an occasional toss.  Cool; peel garlic.

Add lentils and 2 cups water to a medium saucepan; bring up to a boil, then cover the pan, turn the heat down to a simmer, and cook until the lentils are mushy (about 8-10 minutes), stirring occasionally.  Take off the lid and cook until thickened (about 2 minutes), stirring constantly.  Cool.

Add cumin, coriander, ginger, and cinnamon to a dry pan.  Toast over medium heat a couple minutes until fragrant.

To the bowl of a food processor, add peeled garlic, carrots, and 2 tablespoons oil; pulse until they form a chunky paste.  Pulse in the toasted spices along with 1 teaspoons salt and 1/4 teaspoon pepper.  Add lentils, lemon juice, and tahini and pulse to combine. 

Stir in parsley; taste and season with additional salt and pepper as desired.  Transfer to a serving bowl and drizzle remaining 1 tablespoon olive oil on top before serving.  Serve with crudités, toasted pita chips, crackers, or bread.

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Comments

  1. says

    What a creative way to use carrots and it looks really good too! That’s funny about Mike! Kind of makes you think that picky eaters make themselves picky by not trying new things. I don’t think anyone could trick me into liking liver though!

  2. says

    LOL! I love you and Mike. I would totally resort to tricks to get him to try new things too! Great idea calling it a “new” hummus! Bwah! It worked, so you go, girl!

  3. says

    Well, I’ll keep your secret, Faith! :)
    Never would have occurred to me to make a dip with this combo. Looks marvelous, I love the color.

  4. says

    hahahhaa…I can’t tell you how many times I’ve done that to Josh ;) I’ll be like look I made a new version of ___, his next question is whats in it? I’m like just try it…and then I’ll tell him hehe. This sounds so good. I heart both carrots and hummus, so I’d be all in

  5. says

    This recipe sounds fabulous Faith! I also use “sneaky” tactics to make my husband eat foods he has proclaimed he doesn’t like… ;-)

  6. says

    That looks and sounds fabulous! I would’ve never guessed Mike was a picky eater! You’re such a wonderful cook, I’m sure he loves it all :)

  7. says

    Wow that looks awesome. I’m even tempted to try and make a soup similar to that. I love lentils….*mouth watering* and cinnamon, and coriander….it all sounds good.

  8. says

    Haha! My hubby is the same way. I have to tell him it’s something else or not tell him anything at all so that he’ll try a new food. This was a very creative way to use up all those carrots – love it, Faith!

  9. says

    Roasting carrots makes them irresistible! They almost taste like squash. This is so unique! I can see why it was such a hit!

  10. says

    If I had so many carrots I would have made pudding..But you are not me & you made a healthy dip :) WOW! Love the color of this dip.Roasted carrots is such a great addition- healthy and flavorful.

  11. says

    You know I usually love ALL your recipes, Faith…but I don’t think I could stomach this one…cooked carrots really make me nauseous! I once made curried carrot soup and I threw out the whole batch because I just couldn’t stand the odor of cooked carrots for some reason. This dip is super creative though, so kudos! :-)

  12. says

    I love this “new hummus”! I think that carrots and red lentils go together so so well! Congratulations Faith for getting this new hummus on the culinary map!

  13. says

    I avoid telling hubby what is in food. He has his prejudices but that is all they are. I find that, I can feed him almost, anything and he likes it, as long as it not too spicy or too fatty. That opened the door for me to cook a lot more food.

    This is a delicious and a beauty of a creation.

  14. says

    Great dip!! Glad you were able to utilize your carrots in such a fun and unique way. If you still have some left over, check out my recipe I’m posting tomorrow for a really fun and flavorful carrot sauce for pasta :)

  15. says

    I’m pretty much speechless here because you’ve done it again; This seems to be exactly what I’ve been craving, without even fully knowing it! I have everything on hand, and I love the flavors… I’m absolutely making it tonight. Thank you for the brilliant recipe!

  16. says

    Faith! Where do you get these ideas? This sounds absolutely delicious and so nutritious and is a wonderful take on humus as well as a great way to use the abundance of carrots one has every fall. I cannot wait to try this dip.
    I have been in a real blogging slump lately. Involved to heavily in local food events and pulled in too many directions. I think I have copied more of your recipes than anyone else’s over time. I just copied this one. I hope my slump is over and that I am back. I have been completely overwhelmed daily by the blogs I used to read every day and am so far behind on. And have written about 2 posts a month since April on my own site where I used to do at least three a week!
    I can see this dip hitting my site in the near future!
    YUM!
    :)
    Valerie

  17. says

    a carrot dip is something i’ve never seen, and at first, i’d say it’s something that wouldn’t appeal to me. this looks delicious, though–perfectly creamy and with enough other flavors to balance out the carrots. well done!

  18. says

    Funny story about your hubby; mine is the same way. I have to fib a little sometimes to get him to eat something:)

    The dip sounds wonderful. It would definitely be a hit in my home, of course without telling them what was in it..lol

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