Thai-Flavoured Sprouted Lentil Dip
Ingredients
- 2 cups / 115g lentil sprouts, lightly packed
- 1 large red bell pepper
- 3 Tbsp. cold-pressed olive oil
- 3 Tbsp. peanut butter
- ½ cup / 40g desiccated coconut unsweetened, very fine
- 1 organic lime, zest + juice
- 1 clove garlic
- 1 small chunk fresh ginger
- 2 Tbsp. tamari
- 1 tsp. maple syrup
- chilli flakes / cayenne pepper, to taste
Directions
- Place coconut in a large dry skillet over medium heat. Toast, stirring often until golden. Remove from heat immediately.
- Put all ingredients into a high-speed blender or food processor, and blend on high until smooth. Taste and adjust seasoning. Say thank you and enjoy with veggie sticks, crackers, or alongside a snack spread. Store leftovers in a an airtight glass container for up to five days.
Notes
Makes 2 cups / 500ml
