-2 cups cooked green lentils*
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic. Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)
1. To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides. Place the pepper in a glass baking dish, no liquids, just the pepper. Roast until browned (around 20 minutes, if not browned, roast longer). Remove from oven and place a towel over the pepper in the glass dish. Allow to cool. Remove the pepper skin when cooled.
2. To prepare lentils: soak 1 cup green lentils for 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed.
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.
4. Drizzle in oil, add more if needed
5. Store in airtight container in fridge.
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine. I error here on the side of 6. You can read more Q &A here.
Shared on: Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday