Take a Dip! (Lentil Walnut Dip)

Can you tell I’m on a bean dip kick? No need to stop at hummus, the chickpea has some tough competition with this lentil dip. Lentils are great for so many reasons – they’re packed with protein, fiber, and complex carbohydrates which are going to give you fuel while balancing your blood sugar. They are also a great vegetarian source of iron, which is integral for energy. They contain magnesium and folate too – both great for your cardiovascular system. An excellent option for weight management, this dip will satisfy your taste buds and your waistline at the same time! I’m thinking it’ll be a hit this summer at BBQs and on the dock. Can’t wait to take a dip!

Lentil and Walnut Dip
I’ve adapted this recipe (very slightly) from Julie Daniluk’s wonderful book Meal’s that Heal Inflammation 

1 16 oz can lentils
1/3 c lemon juice (or juice of 1 orange)
1 tsp zest of lemon (or orange if using)
2 tbsp olive oil
1 clove garlic
1/2-3/4 c walnuts, raw
2 tbsp pesto
1 tsp turmeric
sea salt to taste

Process all ingredients in a food processor or with a hand blender. Store in the fridge for up to a week. Enjoy in good company!

April 17, 2012 - 2:10 pm

offmotorway - Mmm, this sounds good, and would make great sandwiches.

August 12, 2012 - 9:38 pm

Flax to the Max! | katelivingfull - […] are a great way to  save some dough (haha) and impress your friends. They’d be great with lentil dip, hummus or some almond butter (I just discovered crunchy almond butter – Oh. My. God!). You […]

August 12, 2012 - 9:51 pm

katelivingfull - Wraps too! I don’t know how your comment got lost but I’m glad I found it, your blog looks great! Looking forward to perusing it!

September 11, 2012 - 5:44 pm

Switch it Up! « Kate McMurray Nutrition - […] Healthy crackers with roasted beet hummus or lentil dip […]

June 17, 2014 - 12:01 pm

Switch it Up! - Kate McMurray Nutrition - […] Healthy crackers with roasted beet hummus or lentil dip […]

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