GingerNotes Picnic Series
Introducing a rich plant protein dip to bring nourishment & radiant colour to your next picnic or party event. The edible pulse or legume are considered an essential part of our dietary intake, featuring on the current Australian Guide to Healthy Eating recommendations.
Time I bought some tasty recipes your way to boost your consumption of this nutrient powerhouse.
Carrot & Lentil Dip is a great combination with brown rice crackers or some raw veggies to ramp up the nutrient profile of your picnic spread. Not just for events, this homemade dip is perfect to last in the fridge for 5-7 days and serve to the kiddies for lunch throughout the week on fresh wholemeal grain bread or veggie sticks.
Carrot & Lentil Dip Recipe
- 1 large carrot
- 1 can organic lentils (rinsed)
- 3 garlic cloves
- 1/4 chopped coriander
- 15ml ACV
- 2 Tbsp sesame seeds
- 1 tsp smoked paprika
- 1 tsp Himalayan salt
- 1 Tbsp olive oil
Preheat your oven to 360ºF (180ºC) line a tray with baking paper.
Dice you carrot and drizzle with a little oil, add on your garlic cloves and bake for 20mins. Remove from the heat and allow to cool.
In a blender or processor add all ingredients and blitz until desired texture, some like it a little chunky so go with your own desire.
Have a taste and season more if needed and garnish with additional sesame seeds and paprika powder.
My Rosemary & Coconut Sweet Potato Chips would make the perfect carrier for the Carrot & Lentil Dip. YUM!
Made with Love,