This recipe uses lentils instead of the traditional chickpeas. Lentils are a brain boosting ingredient they can clear brain fog and improve cognition. Combine this with dipper sticks of celery as these are rich in Luteolin an antioxidant and anti-inflammatory. Another good dipper is raw carrot. The fibre in carrots  can help keep blood sugar levels under control. And they’re loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots  have calcium and vitamin K, both of which are important for bone health.


2 cups lentils ( cooked and cooled)

2 garlic cloves peeled and roughly chopped

3 Tablespoons Tahini

2 Tablespoons lemon juice

1 Tablespoon extra virgin olive oil ( plus more for garnish)

1/2 Teaspoon of ground cumin

1/2 Teaspoon of Thyme

3/4 Teaspoon of salt

1/4 Teaspoon of black pepper

garnish sprinkle sweet Paprika and fresh Corriander ( chopped)

Celery and carrot sticks for dipping.


Place all ingredients ( except garnish and dippers) into a blender and blend until a smooth consistency, to thin the mixture add a little water and blend until smoother.

Season with salt and pepper, scrape out into a suitable container drizzle with olive oil and add a sprinkle paprika and chopped Corriander.

Dip with celery and carrot sticks.

MACROS: per serving

Calories – 60

Protein – 3 grams

Fat – 2.5 grams

Carbs – 6 grams