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