If you love hummus but would like something a little different, here’s a recipe that is equally nutritious and great with pita chips, pita bread, or crackers. Adapted from Cooking Light, this dip has a light curry flavor. Red lentils turn yellow when cooked; the turmeric brings out the golden color.
Red Lentil Dip
Makes about 2 1/2 cups
1 c. dried small red lentils
1 bay leaf
3 tbsp. olive oil
1 c. finely chopped red onion
2 tbsp. pine nuts
3 garlic cloves, minced
1 tsp. salt
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. chilli flakes
1 tbsp. tomato paste
3 tbsp. fresh lemon juice
Place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat, cover saucepan, and simmer about 10 minutes or until tender, adding water if needed. If any water remains after lentils are fully cooked, drain well. Discard bay leaf.
Heat oil in a small skillet over medium-high heat. Add onion and saute until translucent; add pine nuts and garlic and cook 5 minutes or until nuts are lightly browned. Stir in spices and cook 5 minutes, stirring occasionally. Fold in tomato paste and lemon juice.
Add onion mixture to lentils in saucepan and puree with an immersion blender, or use a food processor and process until smooth.
Perennial Pastimes 
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