Lentil Dip

#loveyourleftovers. Love your lentils? Try swapping the usual hummus for this new take on a classic. Roasted kumara and pumpkin not only give this dip a gorgeous vibrance, but a smooth creaminess that pairs perfectly with your favourite fresh veggies!

Serves 5 (85g)


200g roasted, cooled pumpkin or orange kumara
¾ can brown lentils
1 Tbsp tahini
Juice of ½ lemon
1 tsp ground cumin
1 tsp turmeric
2 tsp extra-virgin olive oil
1 Tbsp parsley


  1. Make dip. Add all ingredients to a food processor and blend for 1–2 minutes, until just smooth and combined.
  2. Chill for about 2 hours before enjoying with seedy crackers or crudites.

Tip. To roast pumpkin or kumara, preheat oven to 220°C. Toss veggies on a lined oven tray with ¼ tsp oil and roast for about 22 minutes, until tender. Allow to cool before making dip.

Nutritional Info 
Energy (kJ): 380
Energy (Cal): 91
Carbohydrate (g): 9.1
Protein (g): 3.7
Fat (g): 3.9
Saturated Fat (g): 0.6
Sugars (g): 2.3

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