Came across this dip on The Full Helping
by Gena. She kind of downplayed it in her blog post, but I thought it sounded scrumptious. I decided to give it a try. Of course I didn’t have any cooked or canned lentils ready to go or some soaked pumpkin seeds, so it took me a day to get ready. I’ve just been reading Joyous Detox by Joy McCarthy and The Blender Girl by Tess Masters and they both strongly recommend soaking legumes, grains, nuts and seeds before using, and even sprouting them if you have the time. These authors convinced me that soaking is the way to go as it:
produces better flavour and texture
reduces cooking time
makes for smooooooth dips
So, I soaked my green French lentils and my seeds before blending up this dip today. Here’s my adapted recipe:
Green Lentil Pumpkin Seed Dip
1/3 cup soaked pumpkin seeds
1 1/2 cups soaked and cooked French lentils (Le Puy lentils)
2 cloves garlic, minced
2 tbsps. fresh lemon juice
1/2 cup tightly packed parsley
1/2 to 3/4 tsp sea salt
1/4 to 1/2 cup water
Put all the ingredients in a blender. Add 1/4 cup of water and turn blender on to low. Blend on low for a few minutes, scraping down the sides as needed and adding more water as needed, a tbsp. at a time, to keep the ingredients in the blender moving. Add up to 1/4 cup more water. Turn blender on to high and blend until quite smooth.
Serve with crackers or vegetable sticks. I spread the dip on some Pumpkin Seed Oat Rye Crackers that I happened to have in the cupboard … very tasty!