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Ginger Lime Lentil Dip with Roasted Turmeric Veggies

Roasted Rutabaga using Crosby's Maple + Molasses.
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Ingredients

Units Scale
  • 1 (540 mL) can lentils, drained and rinsed
  • 1/3 cup (75 mL) tahini (or natural peanut butter)
  • 2 tbsp (30 mL) grated fresh ginger root
  • zest and juice of two limes
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) chili flakes
  • 2 cloves, garlic minced
  • 1/3 cup (75 mL) quality olive oil

Roasted Vegetables

  • 4 medium beets, well washed and cut in wedges *about 6 wedges per beet* (leave skin on)
  • 3 carrots, cut in thick matchstick pieces (well washed, leave skin on)
  • 1 head of broccoli, cut into florets and stem (about 4 cups (1 L))
  • 1 onion, cut in half and then in thick wedges
  • 2 tbsp (30 mL) vegetable oil
  • 1 tbsp (15 mL) ground turmeric
  • 1/4 tsp (1 mL) each of salt and pepper

Garnish

  • 1/2 cup (125 mL) chopped salted peanuts
  • 1/2 cup (125 mL) chopped fresh mint
  • 3 tbsp (45 mL) Crosby’s Maple + Molasses
  • 1 tsp (5 mL) ground turmeric + pinch chili flakes

Instructions

Ginger Lime Lentil Dip

  1. Place lentils in a bowl of food processor fitted with a metal blade. Pulse until roughly chopped.
  2.  Add remaining ingredients and pulse until very well combined. Scrape down sides of the bowl (using a rubber spatula) when needed. Check consistency – if the dip is too thick for your liking add a splash more (about 1 tbsp (15 mL)) olive oil or water and pulse until combined.
  3.  Cover and refrigerate until ready to use. Up to 3 days. Restir before serving.

Roasted Vegetables

  1. Preheat the oven to 400 F (200 C).
  2. Toss chopped vegetables with oil, turmeric, salt and pepper.
  3. Place on a large baking sheet lined with parchment paper.
  4. Roast in the center of the oven for about 40 minutes, tossing only once (halfway through roasting), until evenly roasted.
  5. Remove from the oven and cool slightly.

Assembly

  1.  Spread lentil dip evenly on a serving platter.
  2. Place warm roasted vegetables over dip (room temp is fine too).
  3. Garnish evenly with mint and chopped peanuts.
  4. Stir together Maple + Molasses, turmeric and chili flakes and warm slightly (about 15 seconds in microwave). Drizzle warm Maple + Molasses mixture evenly over the dish.
  5. Serves 6 as a side dish.

Notes

Delicious & Doable Tips:

  • No turmeric? No problem, use curry powder instead.
  • If you’re a fan of cilantro, garnish with ½ cup (125 mL) chopped fresh cilantro for an extra punch of flavour.

Find it online: https://www.crosbys.com/ginger-lime-lentil-dip-with-roasted-turmeric-veggies/