Deeply flavourful without a single onion in sight - this smoky dip is perfect with crispy tortilla triangles.
Ingredients (serves 4):
- 200g canned lentils, drained and rinsed
- 3 medium carrots, peeled and sliced
- 2 tbsp garlic-infused olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- ½ tsp maple syrup
- ½ cup Greek-style yoghurt
- Salt and cracked pepper
- Small handful fresh parsley, finely chopped
Method:
- Preheat oven to 200°C and toss carrots with garlic-infused oil, salt and smoked paprika. Roast for 25 minutes until soft and caramelised.
- Blend roasted carrots with lentils, cumin, tomato paste, lemon juice, maple syrup and yoghurt until thick but slightly textured.
- Spread mixture into a small baking dish and drizzle with remaining oil, then bake for 15 minutes until heated through and lightly golden on top.
- Finish dip with parsley and cracked pepper. Serve warm with corn chips or crackers.