So of you too are bored with hummus, try this Lentil Walnut Dip inspired by the New York City plant-based restaurant, Angelica Kitchen, which I had the pleasure of visiting in 2007.
Lentil Walnut Dip
1 cup walnuts
1 ½ cups cooked black beluga lentils*
2 tablespoons water
1 tablespoon low sodium tamari or coconut aminos
1 teaspoon dried thyme
¼ teaspoon onion powder
sea salt and pepper to taste
In a skillet toast the walnuts over medium heat until fragrant, a few minutes. Let the walnuts cool and then place them in a food processor and process until they are finely ground. Add all the remaining ingredients and process until smooth. You may need to add a little bit more water to get your desired consistency.
Serve with rice crackers, carrots and celery or use as a spread for sandwiches.
Here's a photo of the Beluga lentils with walnuts (for size comparison), in case you're not familiar with this type of lentil.
Now get out there and enjoy the summer!