Servings: 6
Ingredients
- 2 1/2 cups sprouted lentils*
- 1/4 cup tahini
- 2 Tbsp extra virgin olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1/2 tsp cumin
- 3/4 tsp salt
Instructions
- Heat the sprouted lentils for safety (optional but recommended): Bring a pot of water to a boil. Add the sprouted lentils and boil for 2 minutes. Drain immediately, rinse under cold water to stop cooking, and dry well.
- Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed.
Video
Notes
-*To make this without sprouting the lentils: Soak the lentils for 8–12 hours (or overnight). This step is optional, but it helps make them easier to digest. Drain and rinse, then bring the lentils to a boil and simmer for about 20–25 minutes, until tender but not mushy. Drain, rinse briefly with cold water, and dry well. Add the cooked lentils to a food processor and blend with the remaining ingredients.
Nutrition
Calories: 395kcal | Carbohydrates: 54g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 300mg | Potassium: 867mg | Fiber: 26g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 7mg
Nutrition values are approximate and may vary.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans
