Saturday, January 02, 2010


We went to Rainbow Foods before the holidays to pick up a few things for Christmas baking and while perusing the tofu case for new Gardein products I spotted a tub of what was called "Motappa" - a sort of lentil hummus. I popped it into our basket for taking to one of the inevitable four days of Christmas events. I couldn't get enough of it. Since I only get to Rainbow periodically, I tried to re-create the dip myself.

Motappa Dip

1 cup dried brown lentils, rinsed and sorted
2 large carrots, chopped
1 medium eggplant
1 medium zucchini
1 small onion
Olive oil
3 cloves garlic
1 small tomato, peeled and chopped
2 tblsp tahini
¼ cup lemon juice
1 tblsp brown sugar
3 tsp sea salt, divided

Slice eggplant into 1/2” thick slices and toss with 2 tsp sea salt. After 15 minutes, rinse.
Place lentils and carrots in small saucepan and add water to cover (at least 2-3 cups). Boil for 30-40 minutes until lentils are soft. Drain.
Slice zucchini and onion into 1/2” thick slices and place on baking sheet with eggplant. Brush both sides with olive oil. Roast at 425 degrees F for 30 minutes, turning once. When cool, peel skin off eggplant and zucchini.
Chop garlic cloves in food processor. Add lentil-carrot mixture and roasted veggies, tomatoes, tahini, lemon juice, sugar and 1 tsp sea salt. Puree until smooth.

Serve with pitas, raw veggies, or however you like to eat hummus.


Anonymous said...

That sounds fabulous! I have an eggplant in the fridge just waiting to be used...I am making this tomorrow!


Debra said...

Sounds great!
Check out the cookbook giveaway on my blog..
Debra @ Vegan Family Style

vaalea said...

I'm not sure if you are on the Ottawa veg mailing lists now... just in case not, Vegan Bake Sale for Haiti

vaalea said...

Oh.. I should add if you are interested in the fake meat products such as the gardein products, then I just have to put in a little plug for the Nelakee meat I sell.. all vegan shrimp, chicken (tastes more like turkey- a customer favorite by far), ham, drumsticks...

kim said...

I just finished making this; it's still hot and I can't keep away from the bowl. Healthy, full of fiber and FLAVOUR mm... okay but while I hate it when ppl rave about a recipe and then let you know all the substitutions they made I did make afew myself -not out of choice- but because I'm on an antimicrobial cleanse. You can switch the tomato and eggplant with a medium sweet potato and you still get the creamy sweet addition that the other vegetables would give... Versatile...Awesome.