Perfect full flavour and lower fat party dip. Serve with cracker and fresh veggies for dipping
Keyword: lentils, olive oil, olives, parsley
Author: Trish | The In Fine Balance Food Blog
118 oz cangreen lentilsrinsed and drained, or about 2 cups
1cuppitted kalamata olives
1large clove of garlic
1/4cupof lemon juice
Throw lentils, olives, garlic, parsley, capers in the bowl of your food processor and process until uniformly chopped up. Add lemon zest, juice, drizzle in olive oil and pulse until you have a nice consistency. Go easy with the processing, you don't want a purée.
Transfer to a serving bowl and serve with chopped veggies, corn chips or pita wedges. This dip has nice flavour at room temperature - perfect for potlucks when it could be sitting out for a while.
Olive and Lentil Tapenade https://www.infinebalance.com/olive-and-lentil-tapenade/