Number one, they’re pretty good for you.

Lentil Hummus
What You’ll Need:
1 cup yellow lentils, uncooked
2 cups water
1/2 teaspoon salt
1/2 cup fresh cilantro
3 tablespoons tahini
2 tablespoons olive oil
2 tablespoons garlic, minced
2 limes, juiced
1 1/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper

What to Do:
Combine the lentils, water, and salt in a large pan and bring to a boil. Once the water is boiling, turn down the heat and cook the lentils until they are soft.

Add lentils, cilantro, tahini, olive oil, garlic, lime juice, cumin, and cayenne pepper into a food proscessor or blender. Blend until creamy.

Serve with lentil chips.

 

Kale Cashew Pesto
What You’ll Need:
2 garlic cloves, minced
1 bunch kale, trimmed
1 lemon, juiced
1/2 cup olive oil
1/2 cup cashews

What to Do:
Put everything in a food processor or blender. Blend well and serve with pita chips or add it to your favorite pasta dish.

 

Greek Ranch Dip
What You’ll Need:
2 tablespoons dried minced onion
1 tablespoon dried parsley
1 tablespoon dried basil
2 teaspoons dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 cup plain nonfat Greek yogurt
1/2 cup almond milk

What to Do:
Combine minced onion, parsley, basil, dill weed, garlic powder, onion powder, garlic salt, salt, and pepper. This is your ranch seasoning that can be saved for more dips later!

Add 2 tablespoons of this mixture to Greek yogurt and almond milk. Mix well and serve with baked chips, celery, and carrot sticks.