This curried lentil dip is a variation of traditional hummus that your family will love. Make it your own by swapping sweet potato for the carrot, or blending in some caramelized onions for extra flavour! The possibilities are endless.
In a small pot, cook red lentils and chopped carrots in 4 cups of boiling water for 7 to 10 minutes or until the lentils are soft and tender. Drain and set aside to cool.
Add lentils to the bowl of a food processor with the rest of the ingredients. Blend until smooth. Adjust seasoning to taste with spices.
Serve with a sprinkle of cilantro. Use as a dip for chopped veggies, pita, or naan bread, or as a sandwich spread!