Lentil Walnut Dip
- 1 cup raw walnuts
- 1 ½ cups cooked lentils
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- 2 tablespoons extra-virgin olive oil
Place walnuts in a food processor and process until they are finely ground.
Add all remaining ingredients except for oil and process until smooth, scraping down sides of the bowl once or twice.
After the mix is well combined, add the olive oil in a thin stream, with the motor running.
Reserve just a drizzle of the olive oil for topping the spread.
Serve with vegetables or pita chips or as a spread in sandwiches.