Cuisine: gluten free, no oil, soy free, tree nut free
Servings: 2cups (8 servings)
Author: Gena Hamshaw
1/3cupshelled pumpkin seeds
1small clove garlicroughly chopped
2cupscooked brown or green lentilsor 1 can, drained and rinsed
1/4cupwateror as needed
Freshly ground black pepperto taste
Place the pumpkin seeds and salt into a food processor fitted with the S blade. Process the seeds until they're finely ground. Add the garlic, lentils, and lemon juice. Process until the mixture is thick and well combined, then start to drizzle in the water. Continue processing; as soon as the dip has the texture you want, you can stop adding water (and if it's still thicker than you'd like, add a few tablespoons more). I made mine the same texture as regular hummus.
Add the parsley to the processor and pulse until it's chopped and mixed into the mixture. Taste, and then add extra salt and freshly ground black pepper to taste. Serve on toast, with crackers, with raw veggies, in a wrap, or however you like!
Leftover dip will keep for up to 4-5 days in an airtight container in the fridge.