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Lentil Walnut Dip

Are you sick of hummus? I don't know about you, but we are always on the go during the summer months traveling to the beach or visiting relatives. And for a vegan, that means always bringing plenty of snacks such as hummus and carrots. So by the time August rolls around I'm pretty bored with hummus and go looking for some other high-protein snacks.
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!





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