As a snack, this dip works a treat (for adults and young ones alike) because it’s filling, delicious and full of good stuff. And with some crunchy vegetables and wholesome crackers, such as Mary’s gone crackers, you’ve got yourself one fuelled-up snack.
You can also use this dip as a spread in sandwiches or on toast for lunch or breakfast. Brilliant if you’re a vegetarian or someone who eats mostly vegetarian meals — because it’s a good source of protein too (from the lentils and walnuts).
- 2 cloves garlic
- ½ cup fresh coriander, roughly chopped
- 1 fresh green chilli, chopped (optional)
- 1 cup brown lentils, cooked and drained (you can use canned if you prefer)
- ¼ cup walnuts
- 1 tsp cumin, roasted and ground
- 1 tbsp hulled tahini
- 2 tbsp coldpressed extra virgin olive oil
- 1 tbsp (or to taste) freshly squeezed lemon juice
- 1 tbsp of mirin (optional)
- sea salt, to taste
Process garlic, chilli and coriander first. Then tip in the remaining ingredients and continue to process. You can make it as smooth or as chunky as you like. If it’s too thick, then add a little filtered water. Check seasoning and adjust to your taste.
Store in an airtight container. The dip will keep in the fridge for up to 5 days, or you can freeze it.