Indian-Inspired Lentil Dip

Ingredients

• 2 x 400 g tins green or brown lentils, drained (approx. 500 g lentils total once drained)
• 1 tablespoon tahini
• juice of 1 lemon
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garam masala
• pinch of salt
• optional toppings: crispy lentils, pomegranate seeds, chopped fresh coriander

Method

Blend all the ingredients together in a high-speed blender until smooth. Add a little water if needed to reach the desired consistency.  

Add your preferred toppings before serving with warm naan bread, crudités or poppadoms.