John Myers
Contents
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Ingredients
- 260 g drained weight Green lentils
- 1 tbsp Tomato paste
- 1 tsp Dijon mustard
- 2 tsp Capers
- 30 g Roasted pine nuts
- Salt pepper
- 2 tbsp Olive oil
- 1 tsp Lemon juice
- 1 tsp Dried oregano
- 1 tsp Maple syrup
- 1 tsp Smokey BBQ Rub Spice
Instructions
- Drain the lentils and wash them in a colander. Put the remaining ingredients in a tall container and puree. Here you can puree to the desired degree. I like it a bit more chunky as well as very finely pureed.
Tips:
- I would only add salt to taste at the end, as the capers are already salty. If you don't have a lemon, you can just use a teaspoon of the caper water. My Smoky BBQ spice consists of smoked paprika powder, salt, pepper, a bit of spiciness ... so if you don't have a similar spice, you can just use some smoked paprika powder or paprika sweet or spicy.
- The spread is also great for wraps or burgers. For a buffet you can use the spread z. B. spray through a piping nozzle onto crackers and decorate with olive rings.
Nutrition
Serving: 100gCalories: 459kcalCarbohydrates: 14.5gProtein: 6gFat: 42.4g
