This is yummy, healthy and easy. Equally great as a dip when it’s freshly made and warm, and as a spread for sandwiches when it’s cold. We ate this spread thickly on pita bread topped with tomatoes, red onions and cucumbers and it was ridiculously delicious!
Equally great as a dip when it’s freshly made and warm, and as a spread for sandwiches when it’s cold. We ate this spread thickly on pita bread topped with tomatoes, red onions and cucumbers and it was ridiculously delicious!
1/4teaspoonof red pepper flakesor more if you want it really spicy!
1/4cupof Kalamata olives, chopped very finely
Sea salt, to taste
Bring the lentils, water, bay leaf and coriander seeds to a boil. Turn down the heat to medium and cook for 25-30 minutes until lentils are tender. Remove bay leaf and drain the lentils in a fine mesh strainer, reserving 2-3 tbsp of the cooking water.
While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook until they are soft and translucent, about 3-5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.
Place the cooked lentils, 2 tbsp of cooking liquid and cumin in the food processor and blend until completely smooth, adding the final tbsp of cooking liquid if needed. (It will thicken considerably once it's been refrigerated). Remove the blade, add chopped olives and mix well. Refrigerate a couple hours before serving.
Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen