Sun-Dried Tomato and Walnut Dip

Serves 4

Ingredients

• 75g (1 cup) cooked puy lentils
• 55g (1 cup) sun-dried tomatoes
• 75g walnuts
• 1 garlic clove
• ½ tsp smoked paprika
• 1 tbsp Form Pureblend
• 1 lemon
• 3 tbsp extra virgin olive oil

Method

1. Place the lentils, sun-dried tomatoes, walnuts, garlic, paprika, Pureblend and juice of half a lemon in a food processor and blend until smooth.
2. Slowly add in the olive oil while the machine is still blending – you can adjust the amount of lemon juice and olive oil depending on consistency. Finish by adding sea salt to taste.
3. Keep in the fridge and eat within 5 days. Serving notes: Serve with crackers & crudités as a tasty dip or use as a spread in sandwiches.

Recipe and Images Courtesy of Form Nutrition