Lentil Pesto Dip
- 1 (19 ounce) can lentils, drained
- 14 cup almond butter (or try a combination of peanut butter and tahini)
- 1 tablespoon flax seed oil (you can use another oil but flax has omega 3s)
- 1 pinch cayenne pepper
- 3 cloves garlic
- 2 tablespoons pesto sauce (for vegans, substitute handful of fresh basil, 2 tsp olive oil and one extra garlic clove)
- 2 teaspoons nutritional yeast (optional)
- 12 teaspoon salt
- 1 teaspoon ground turmeric
- 13 cup lemon juice
- Combine ingredients in blender or food processor until smooth.
- Enjoy.
lentils, almond butter, oil, cayenne pepper, garlic, pesto sauce, nutritional yeast, salt, ground turmeric, lemon juice
Taken from www.food.com/recipe/lentil-pesto-dip-109915 (may not work)