Another bonus to this heart-healthy dip? It lifts brain fog. To get more food-cure ideas, pick up a copy of the new book.
cloves garlic, roughly chopped
tahini (sesame seed paste)
fresh lemon juice
extra virgin olive oil, plus more for serving
Sweet paprika or red pepper flakes, for serving
Celery sticks, for dipping
- Cook lentils per package directions. Drain and rinse to cool.
- In a food processor, finely chop garlic. Add cooked lentils, tahini, lemon juice, oil, cumin, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then process, scraping down the sides as necessary, until smooth.
- For a thinner consistency, add water 1 tablespoon at a time, processing to reach desired consistency (do not add more than 3 to 4 tablespoon water, or it will become too thin).
- Transfer to a bowl, drizzle with oil, and sprinkle with paprika or crushed red pepper flakes if desired. Serve with celery sticks for dipping.
PER 2 TBSP 60 CALORIES, 2.5 G FAT (0 G SATURATED), 3 G PROTEIN, 90 MG SODIUM, 6 G CARB, 2 G FIBER