Red Lentil and Roasted Garlic Dip
1 cup dry red lentils
2 cups water
6 cloves roasted garlic (see below)
juice from ½ of a medium sized lemon
2 tablespoons olive oil
1½ teaspoons cumin
1 teaspoon chili powder
1-2 teaspoons salt
Bring red lentils and water to a boil in a small pot. Boil for about 3 minutes and cover and remove from heat. Allow lentils to stand for 15 minutes. Drain any remain water from the lentils and save.
In a food processor or blender, blend together the lentils, roasted garlic, lemon juice, cumin, chili powder and salt. If the dip is too thick, add some of the reserved cooking water.
One head of garlic
Preheat the oven to 375°. Remove any excess papery skin from the garlic head. Slice off the enough of the head to just uncover the very top of the garlic cloves. Drizzle with olive oil and a little salt. Wrap the head in tin foil and roast for about 45 minutes or until the cloves start to brown.
I used an old (cleaned) jam jar to serve
Great for parties as a dip for crisps,