Herb, Chickpea and Lentil dip

By: Elna Botes van Schalkwyk

Crushed Garlic - 1 tsp
Finely Diced Onions - 1 cup
Cooked Lentils - 1 cup with juice
Cooked Chickpeas - 1 cup with juice
Lemon Zest - a few pinches
Chopped Parsley - 1 tbsp
Vegan Yogurt - 1 heaped spoon (optional)
Water - 2 tbsps

If you have no casein sensitivity and if you have no lactose intolerance, use yogurt. Otherwise, please do not include yogurt.

Sauté crushed garlic and finely sliced salad onions. Add a cup each of cooked lentils and chickpeas and the juice and grated peel of a lemon. Season and stir through chopped parsley, a generous spoonful of yogurt (optional) and a little water. Blend until smooth and serve with any gluten-free bread.