Sig's Spicy Veggie Cheesy Spread

• 150 ml Passata (Italian style tomato juice)
• 75 ml water, but add a little more if needed
• 150 grams puy or red lentils (either canned or ready to eat )
• 1 can about 290 grams chick peas (optional) if you don't use the chickpeas add the same amount in lentils as the chickpeas again
• 2 to 3 cloves of smoked garlic
• 1 medium sized dried red chilli
• 5 piece of fresh basil (5 leafs)
• 1/2 tsp Aromat, powder all purpose seasoning
• 1 tsp medium curry powder (optional)
• 1/2 tbsp fresh lemon juice
• 6 tbsp garlic butter or herb butter

1. Add the lentils and chickpeas into a pot.
2. Peel the garlic and cut into rough chunks.
3. Add the water and bring to gentle boil
4. When just boiling take of heat and add the other ingredients , except the tomato juice ( passata) the oil, lemon juice and honey
5. Bring to a gentle boil and then whisk with a blender until all is smooth
6. Then add the rest of the ingredients and puree again, gently boil away most of the liquid , making sure not to burn the bottom of the pan.
7. Take of heat and season to your liking if needed .Melt the garlic butter and stir into the paste
8. Either use as a dip or as a spread on a rustic bread .
9. For spread it needs to cool completely and can be kept for up to 4 days in fridge .
10. Hope you enjoy.
11. I served this with my blue cheese spread and goats cheese

italian style tomato juice, water, puy, chick peas, garlic, red chilli, basil, powder all purpose seasoning, curry powder, lemon juice, garlic

Taken from cookpad.com/us/recipes/351975-sigs-spicy-veggie-cheesy-spread (may not work)