Guilt-free, Macro-fit, Prep-friendly, Veggie Dip!

I honestly didn't mean for the name of this dip to rhyme, but I'm happy it does because this recipe is the poetic justice to my daily cravings. It has the feel of hummus but half the fat and its load with iron - which apparently us plant-based peeps don't get any of. Side note: I'm always well above my daily iron requirement. 

**To begin the process of making this dip I recommend you grab your lentils and sprout them overnight. 1 cup of lentils in 3 cups of water - let the magic begin! Sprouting your beans, nuts and lentil increases their digestibility and makes them taste better (in my opinion). It also increases vitamin B, C and fibre content. Not everything needs to be sprouted but there are benefits - look it up!

The Dippppppp...

In the morning grab your sprouted lentils, strain and rinse them off. Put them in a pot with 3 cups of water, bring to a boil them cover and simmer for 30-45 minutes. Once they are cooked strain the excess water and you are ready to get your dip on!

In a blender put the following in no particular order:

1 cup of lentils (prepared by way of the above instructions) 

3 tablespoons of tahini

1 teaspoon salt

1 teaspoon garlic (1 minced clove)

1 tablespoon of fresh lemon juice

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon cayenne 

Blend smooth or chunky - whatever your preference. Makes ~19 servings if you have the self-discipline to eat only 1 tablespoon - I do not. I garnished with nutritional yeast but SVRY Food Topper Fez would also be great with this one! Check them out on Instagram! 

Macros per tablespoon (sit down for this one): Protein: 1.3g, Carb: 2.5g, Fat: 1g, Fibre: 1g Calories: 26

Hint: Lunches for back to school alert: this dip is great with veg but also makes for a nice sandwich or wrap spread.