INGREDIENTS
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200g cooked / tinned lentils
50ml cooked lentil liquor or juice
2 cloves garlic, peeled & microplaned
10ml olive oil
30g black tahini
Squeeze of lemon juice
6g salt
5 turns of milled pepper
Method
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Place the lentils into a blender jug with the lemon juice, garlic, tahini, salt, pepper, olive oil and the liquid from the tin and purée until smooth.
You may need to add a little more liquor so it’s not too thick.
Check the seasoning.