This creamy lentils & chipotle spread is ready in no time and it is the perfect side to a roasted vegetable salad, part of a delicious sandwich or a delicious base for a lovely tostada! Enjoy it on its own or layer up your favourite toppings. We can’t recommend this enough.
Lentil & Chipotle Spread
-250g lentils, cooked and drained. We used red lentils but any work
-2 sundried tomato halves
-1 to 2 Chipotles in Adobo
-1 tbsp Chipotle in Adobo adobo
-1 lemon, juiced
-2 tbsp pumpkin seeds
-1 tsp smoked paprika
-1 tsp garlic powder
-2 tbsp extra virgin olive oil
-water, the necessary
-salt to taste
1 To a blender add the drained lentils, sundried tomatoes, chipotles (you can start with one), chipotle adobo, lemon juice (start with half the juice), pumpkin seeds, paprika, garlic powder, olive oil and a pinch of salt. Blend until a paste forms. Add water, little by little until you achieve the consistency of creamy hummus.
2 Adjust seasoning with salt, more lemon juice and more chipotles if needed.
Notes
- This is such an easy and delicious spread! One chipotle in adobo won’t make it spicy, add more and adjust to your taste.
To Serve
You can use this lovely spread as a base for a roasted vegetable salad, as a delicious spread to any sandwich, on its own with crackers or like we did, to make some delicious corn tostadas! Here’s how to make tostadas in the oven!
Corn Tostadas
-corn tortillas, as needed
-olive oil, as needed
-Tajin or Piko seasoning, to taste
1 Set oven to 200C
2 Arrange corn tortillas over a baking ray on a single layer.
3 Mix the olive oil with a bit of Tajin or Piko seasoning. Brush the corn tortillas on both sides with this oil.
4 Bake in the oven for 10 to 15 minutes or until the corn tortillas are toasted and golden brown. We suggest flipping them over halfway through the baking time.
