Steps
- Add 1 cup of dry red lentils to a medium pot of boiling water. Reduce the heat, cover, and simmer for 15 minutes, until tender; drain and cool for 10-15 minutes.
- Transfer to a blender with ¼ cup of smooth tahini, 3 tablespoons of fresh lemon juice, 2 tablespoons of melted coconut oil, 2 garlic cloves, and ½ teaspoon of grated fresh ginger.
- Add ½ teaspoon of ground cumin, ¼ teaspoon of ground coriander, ¼ teaspoon of ground turmeric, ¼ teaspoon of ground cardamom, ¼ teaspoon of onion powder, ¼ teaspoon of cayenne pepper, and ½ teaspoon of sea salt.
- Season with black pepper and blend until creamy, scraping as needed. Add water 1 tablespoon at a time if too thick.