For some reason--maybe because its winter--I have been obsessed lately with creating vegan versions of some of my favorite comfort foods. So when I started craving chips-n-dip, you know: ruffled potato chips and "old skool" French onion dip, I sought to avert a headlong plunge into a vat of (vegan) sour cream dip from which--depending on my mood--there is no turning back until the damage is done! This simple layered dip--as pretty as it is healthy--is my answer to a dip craving. The slightly caramelized green leeks and the glistening red oil play off of each other beautifully.
Pureed Lentil Dip with Caramelized Leeks
- 1 cup cooked, seasoned green lentils, drained and pureed
- 1/4 cup sauteed and lightly caramelized leeks (saute in a little olive oil with a pinch of salt over medium-high for a few minutes), both the white and green parts
- Zest of one-half of a medium lemon
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 2 ounces pita chips
- Spread pureed leeks in a shallow bowl.
- Top evenly with leeks.
- Sprinkle with lemon zest.
- In a small bowl or cup, whisk together olive oil, garlic powder, smoked paprika and sea salt.
- Drizzle the flavored oil over the top of the lentils and leeks and serve the dip warm with pita chips.