Recommended as dip with veggie sticks or crackers
- In advance: Cook the lentils (steps 1-4)
- Total time: 10 minutes
Ingredients
- 100g of dry red split lentils
- 120g canned chickpeas, rinsed and drained
- 2 tsp lemon juice
- ¾ tsp spicy paprika
- Pinch of pepper
- ½ tsp salt
- 2 dried chilis, chopped
- 2 tsp olive oil
Method
In advance:
- Rinse and drain the lentils.
- Place lentil in a pot, cover with water and bring to a boil.
- Once boiling, reduce the heat and simmer for about 6 minutes*.
- Drain and let them cool.
- Place all ingredients into a food processor and blend until smooth.
*Be careful that the lentils do not boil over, as they create a great deal of foam. Leave the lid off once boiling or only cover half of the pot.