Creamy Lentil Spread

Ingredients

• 1 cup dry red lentils
• 3 cups water
• ¼ cup tahini
• 2–3 tablespoons fresh lemon juice
• 2 garlic cloves
• ½ teaspoon ground cumin
• Salt, to taste
• 2–3 tablespoons olive oil (optional)
• 2–4 tablespoons cold water (as needed)

Instructions

1. Cook the lentils
   Place the lentils and water in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, until soft.
   Drain any excess water and let cool slightly.
2. Blend
   Transfer the cooked lentils to a food processor or blender.
   Add tahini, lemon juice, garlic, cumin, and salt.
3. Adjust texture
   Blend until smooth and creamy.
   Add water (or olive oil) gradually until you reach your desired consistency.
4. Taste and adjust
   Adjust seasoning to your preference—more lemon, salt, or garlic if needed.
5. Serve
   Spoon into a bowl and drizzle with olive oil if desired.

Serving Ideas

• Spread on toast or sandwiches
• Serve with pita chips or crackers
• Pair with fresh veggies like cucumbers, carrots, and celery
• Add to wraps or grain bowls

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving