Whipped Lentil Chipotle Dip
Recipe type: Appetizer
Serves: 2 cups (500 ml)
dairy, egg, soy and gluten free, vegan
  • 1 cup (250 ml) split red lentils, rinsed
  • 3 cloves garlic, peeled
  • 2 chipotle peppers in adobo
  • 1 tablespoon (15 ml) adobo sauce (optional)
  • 3 tablespoons (45 ml) raw cashew butter
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon (5 ml) tomato paste
  • 1½ teaspoons (7 ml) ground cumin
  • salt and pepper, to taste
  1. Place the lentils in a medium saucepan and cover with 3 cups (750 ml) filtered water. Bring to a boil over medium high heat. Lower to a simmer and cook until lentils are mushy and falling apart, about 8 minutes.
  2. While the lentils are cooking, combine the garlic, chipotles, adobo (if using), cashew butter, lemon juice, tomato paste, and cumin in blender.
  3. Drain the cooked lentils, and scrape them into a blender with the garlic and chipotle mixture. Season with salt and pepper. Whiz everything on high until the dip is completely smooth. You may have to stop the blender and scrape down the sides a couple of times.
  4. The dip will be quite warm. For optimal serving, scrape the dip into a container and cover it with plastic wrap, pressing onto the surface of the dip. Refrigerate the dip for at least an hour before serving.
  5. Garnish the top of the dip with a drizzle of olive oil, extra ground cumin, and a sprinkle of paprika.
Recipe by spabettie at https://www.spabettie.com/whipped-lentil-chipotle-dip/