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.
1 cup dried brown lentils, rinsed and sorted
2 large carrots, chopped
1 medium eggplant
1 medium zucchini
1 small onion
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.