I love dips, but those from the supermarket can be loaded with less than healthy additions, so I far prefer to make my own. Choose a base, add some flavours, whizz and serve, it is as easy as that. Far cheaper and far better for you than buying ready made, and it is entirely justifiable that a bowl of healthy dip can replace a meal at the end of the week on a Friday night.
Red lentils are cheap, quick to cook, delicious and have a lovely almost creamy texture, making them ideal as a base for a dip. The only oil added to a traditional chickpea hummus is that from the tahini, but I found a small glug of good quality olive oil made a massive improvement to the taste and texture of this red lentil version.I’ve been a fan of Popchips since they first launched in the UK two and a half years ago. Popchips are popped rather than fried and have all of the flavour of fried crisps, but half the fat and have 100 calories per serving and have no artificial flavours or colours. Serendipity has it that the popping process makes Popchips the perfect shape and thickness for scooping dip too! My favourite flavour by far is the barbecue, which I’ve served with my red lentil hummus.
- 100 g red lentils
- 1 Lime – juiced
- 2 tbs tahini
- 1 clove garlic
- 10 – 15 stalks fresh coriander – to taste
- 2 tsp olive oil
- Salt and pepper to taste
- Barbecue Popchips and vegetable sticks to serve
Rinse the lentils and place in a large pan, cover with water and boil for about 15 minutes until the lentils are soft – if your lentils have been knocking around in the back of the cupboard for some time you will need to cook them for a bit longer.
Once cooked drain through a sieve and rinse well. Use the back of a wooden spoon, or your hands to squeeze as much water from the lentils as you can.
Once cool place the lentils, lime juice, tahini, garlic, coriander and olive oil into a mini chopper or food processor, or use a stick blender in a deep container and whizz until smooth.
Add more coriander and salt and pepper to taste.
Scoop out into a bowl, garnish with a drizzle of olive oil and some coriander leaves and serve with Barbecue popchips and crudities.