Creamy Harissa Lentil Dip with Rosemary Flatbread Chips

Ingredients

• •1 cup red lentils, rinsed
• •2 cups water
• •1/4 cup tahini
• •2 tablespoons olive oil
• •3 tablespoons harissa paste
• •1 lemon, juiced
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •Salt to taste
• •1/4 cup fresh parsley, chopped (optional, for garnish)
• •4 whole wheat flatbreads
• •2 tablespoons olive oil (for flatbread)
• •1 teaspoon dried rosemary
• •1/2 teaspoon garlic powder
• •1/2 teaspoon salt (for flatbread seasoning)

Instructions

1. 1

   Combine the red lentils and water in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes or until the lentils are soft and the water is absorbed.

2. 2

   Allow the cooked lentils to cool slightly, then transfer to a food processor.

3. 3

   Add tahini, olive oil, harissa paste, lemon juice, garlic, ground cumin, smoked paprika, and salt to the food processor with the lentils.

4. 4

   Process the mixture until smooth and creamy. Adjust seasonings to taste, adding more harissa or salt as desired. If the dip is too thick, add a small amount of water to loosen it.

5. 5

   Transfer the dip to a serving bowl and garnish with chopped parsley and a drizzle of olive oil.

6. 6

   Preheat the oven to 375°F (190°C) for the flatbread chips.

7. 7

   Cut the flatbreads into triangular chip-sized pieces and arrange them on a baking sheet.

8. 8

   In a small bowl, mix 2 tablespoons olive oil, dried rosemary, garlic powder, and salt. Brush the mixture over the flatbread pieces.

9. 9

   Bake the flatbread chips in the preheated oven for 8-10 minutes, or until golden and crispy.

10. 10

    Serve the creamy harissa lentil dip with the rosemary flatbread chips.