Easy Walnut and Lentil Dip
Walnut and Lentil Dip is super quick to pull together. Dairy-free and gluten free, it makes a great snack served with piles of crackers or vegetable dippers. Or stuff it into sandwiches with your favourite salad for a hearty lunch.
Servings: 2 cups
Calories:
Ingredients
- 350 g cooked lentils 2 cups
- 50 g walnuts 1/2 cup
- 1 clove garlic
- 60 ml olive oil 1/4 cup
- Juice of 1 lemon
- 3 Tablespoons roughly chopped parsley 1/4 cup
- Salt & Pepper
Instructions
- Place the ingredients into a food processor in the order listed above.
- Blitz until smooth.
- Taste the dip, and adjust the seasoning if necessary. It may need a little more lemon juice.
- Serve with lots of crackers.
Notes
If you have the time, toast the walnuts to add additional flavour to the dip.
Should you happen have walnut oil on hand, use it in place of the olive oil.
Should you happen have walnut oil on hand, use it in place of the olive oil.