1/2 cup dry lentils
2 tablespoons pumpkin seed butter
1 clove garlic
1 teaspoon fresh ginger
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon or garam masala
1/4 teaspoon cayenne
Salt and Pepper
Cook lentils according to package until tender and drain. Puree all ingredients in a food processor until smooth. Sprinkle with pumpkin seeds and a dash of cayenne.
Check out more recipes @
http://sketch-freeveganeating.blogspot.com/ [1]
Source of recipe: Being creative in the kitchen when I couldn't find any chickpeas!
Links:
[1] http://sketch-freeveganeating.blogspot.com/