Dip: Chunky Green Olive and Lentil Dip
The title alone should be able to convince you of the greatness of this dip. Original and healthy; serve with vegetable sticks or fresh bread or as a finger food appetizer in endive boats.
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EmailIngredients:
2 1/2 cups green olives (preferably Greek), pitted, rinsed well and drained
1/2 cup cooked green lentils, drained
1 tbsp blanched almonds
2 garlic cloves, mashed in a garlic press
finely grated zest of 1 lemon (preferably organic)
1/4 cup finely chopped dill
salt and white pepper to taste
2 tbsp extra-virgin olive oil
2 Belgian endives, trimmed and broken into leaves (about 20 leaves)
julienne lemon zest and small sprigs of dill for garnish
Procedure:
1. Place the almonds and garlic in the bowl of a food processor and pulse on and off until the almonds are finely chopped and mealy.
2. Add the olives to the bowl and pulse on and off a few times to chop coarsely.
3. Add the cooked lentils and pulse on and off once or twice, just to break them up a little without mashing them completely.
4. Transfer the mixture to a serving bowl, toss in the dill, lemon zest, salt and pepper to taste and olive oil and stir to combine well.
5. Spoon about a tablespoon of the tapenade into each of the endive leaves. Garnish with lemon zest and dill and serve.
