- 1 cup Red Lentils
- 3 cloves garlic
- 1/3 cup tahini
- 1-1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 TBSP paprika (I use 1 tsp as I don't like it too hot)
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup EVOO - Extra Virgin Olive Oil
Rinse lentils in a fine mesh strainer under cold water until the water runs clear.
Boil lentils with 1-1/5 cups water for 10-15 minutes or until soft and water is absorbed.
In your food processor process the tahini and lemon for 30 seconds – 1 minute, add in olive oil and garlic, paprika, salt & pepper, and blend for another 30 seconds to a minute. Add in cooked lentils and blend til smooth. Add in lemon, oil, or water to get desired consistency if necessary.
I adapted this recipe from Dr. Kara Fitzgerald’s recipes, it is amazingly delicious used in many different ways.