I THINK THIS RED LENTIL DIP IS BETTER THAN HUMMUS. There, I said it! let the haters come at me... It's made of split red lentil, charred bell pepper, garlic, Tahini, lemon juice, salt, pepper, extra virgin olive oil. It's better topped with grilled veggies, Halloum sticks, crunchy sumac onions, tomato, and baby spinach leaves. It wouldn't be complete without a drizzle of extra virgin olive oil on top. Serve it with toasted pita for dipping. Such a delicious treat!
Boil the lentils for 7 Minutes, or until soft. Drain and set aside to cool.
Make a couple of slits in the bell pepper. Gently char all its sides on an open flame. let it cool then roughly chop it.
Scrape the sides and bottom of the bowl. Close the lid again, process, and pour 2 tbsp EVOO while it's still running. Season to taste.
Cut the zucchini into 1/2 cm thick slices. Heat a griddle pan very well, then pour 1 tbsp EVOO. Grill the zucchini slices for 2 Minutes on each side. Lightly season.
Cut the eggplant into 1/2 cm thick slices. Grill the eggplant slices for 2 Minutes on each side. Lightly season.
Grill the Halloum sticks for 2 Minutes on each side.
Cut the onions into thin slices and mix with 1 tbsp of sumac. Meanwhile, cut the pita into triangles and toast them in the oven.
Spread creamy dip in a large plate. Top with grilled veggies, Halloum sticks, sumac onions, grape tomatoes, and baby spinach leaves. Drizzle with more EVOO, serve with warm toasted pita for dipping, and enjoy!
Serving Size dishes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.