I am currently mad for black beluga lentils. They hold their shape when cooked, and have a flavour that’s quite different from brown lentils. This dip can be made from any kind of lentils, but if you can get black belugas, give them a try!
1 cup cooked lentils
1 tbsp tahini ( I used black tahini to match my black lentils, but regular tahini works just fine)
3 tbsp no-added-salt tomato paste – did you know Franklin’s Home Brand tomato paste has no added salt, and is much cheaper than the ‘name’ brands?
6 shallots, peeled
1 tsp paprika – I used smoked paprika because I love that smoky flavour!
juice of 1 lemon
Whiz in food prcoessor or Thermomix until smooth. We had it for lunch today with my Royal Red Coleslaw and some raw vegie sticks.
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