Creamy Red Lentil Garlic Dip

 

Yield: 4 to 6 servings

 

1 cup red lentils

2 cups water

2 garlic cloves

2 Tbsp tahini

2 Tbsp lemon juice

1 Tbsp olive oil

½ tsp cumin

½ tsp sea salt

Pinch of smoked paprika or turmeric, optional

Rinse lentils and add to a saucepan with water and garlic.

Bring to a boil, then simmer about 12 to 15 minutes, until lentils are soft.

Allow to cool slightly, then transfer the lentils and garlic to a blender or food processor. Add the tahini, lemon juice, olive oil, cumin and salt. Blend until smooth and creamy.

Drizzle with olive oil and sprinkle paprika or turmeric on top, if desired. Serve with sliced vegetables, cucumber rounds or warm pita bread.

 

Recipe and photo courtesy of Tracy Gunter.

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