Red Lentil Dip
100g red lentils
1 garlic clove
1 tsp ground cumin
½ tsp ground coriander
3 sun-dried tomatoes in oil
1 tbsp tahini (or any nut butter)
Juice of 1 lemon (to taste)
1-2 tbsp olive oil (to taste)
Heat some water in a saucepan. Place lentils in the pan and cook for 5-7 mins until soft. Drain lentils, reserving some of the cooking water. Let lentils cool down to room temperature.
Place lentils, garlic clove, cumin, coriander and sun-dried tomatoes in a blender. Whizz until smooth.
Adjust to taste mixing in tahini, lemon and olive oil. If the dip is too thick, add some reserved cooking liquid until you have your desired consistency.