Table of Contents

1. Recipe

Do you ever spend forever deciding what to make... then finally decide... only to realize you don't, in fact, have the ingredients? Well, something like that happened to me recently. I had these beets just sitting there in my fridge. We had already had beets as a side, and I wanted to do something different with the rest of them. I thought about it for days, and finally decided I'd make a beet hummus. I opened to pantry to get started, and I had no chickpeas. I spent too long thinking about a beet-infused dip to give up though. I rummaged around, and found a bag of dried lentils and thought 'if chickpeas can be made into a dip, why can't lentils?'.

As it turns out, lentils can - and should - be made into a dip. This turned out so much better than I was hoping for. The dip is incredibly healthy, and it has so much flavor. It is also so, so easy. All you have to do is throw some lentils, water, and garlic into your instant pot, then place a steam basket on top with your beets in it. Seal it up and cook for 10 minutes. When it's finished just wait for it to cool then blend it up with some oil, lemon juice, salt, pepper and rosemary.

This dip is best served cold with with pita, veggies, crackers, or even spread onto a wrap or sandwich. You get about 3 cups of dip, and its good for 4-5 days in the fridge.