College basketball fans have March. World-class amateur athletes have the Olympic games. Children have summer. There are particular times of the year that “belong” to certain groups of people or are associated to certain things. For some it is currently a time of fasting in preparation for Easter, therefore it is the season of the lentil bean. The one time of year where this tiny, pebble-looking bean becomes fairly common in the homes of many.
Either you’re a fan or you’re not. I, am not, however, I think I’ve found a way to consume these tiny beans. Packed with protein and fiber they deserve a second chance. Because I’ve noticed day-old lentil bean soup tends to become a bit mushy, not too mention visually unattractive, I figured I’d take things a step further by utilizing my leftovers in a different way. Tossing the leftovers in a food processor changes things up a bit and adding a few ingredients such as garlic, Sriracha and red pepper flakes creates some heat. This dip is simple to whip-up and makes a healthy snack, appetizer or spread for a sandwich.
2 cups lentil beans (either cooked or drained from soup)
2 tablespoons tahini
1 tablespoon Sriracha
½ teaspoon red pepper flakes
1 teaspoon cumin
1-2 garlic cloves
juice of ½ lemon
salt and pepper to taste
Place all ingredients in food processor and blend until smooth. Top with a drizzle of olive oil or Sriracha for an extra kick. Serve with crackers or pita wedges.
©2014 by Alexandra Salidas Roll, Figs & Feta.
Recipe by Alexandra Salidas Roll of Figs & Feta. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!