GDOC hosts Lauren and Amy are in the kitchen cooking up a tasty dip that is sure to be a fan favorite during this weekend’s festivities, especially your vegan guests. It’s healthy. It’s easy, and it only takes five ingredients.
Soak 1/2 cup uncooked Beluga (black) lentils overnight with just enough water to cover the surface. Drain, then rinse. Place in a pot and cover with water. Bring to boil and boil for 20 minutes. Drain then chill.
3 chopped Sweet California onions that have been cooked in olive oil until soft
2 handfuls of walnuts
Salt and pepper (season to taste)
A drizzle of Pomegranate syrup
Combine the above ingredients in a food processor with a few pulses until just blended.
Serve on your favorite cracker or fresh vegetables like cucumber, lettuce, or tomatoes.
