This is one of my favorite dip recipes. 

Anti-Inflammatory Lentil Dip

Ingredients:

16 oz (475 mL)            canned lentils, drained or 2 cups (500 mL) cooked lentils

1 cup (250 mL)            almond butter

2 tbsp (30 mL)            hemp seed oil

1                                large garlic clove

1/2cup (125 mL)            fresh basil or 2 tbsp (30 mL) Dairy-Free Pesto

1/3cup (85 mL)            lemon juice

1 tsp (5 mL)            lemon zest

1 tsp (5 mL)            turmeric

1/4tsp (1 mL)            grey sea salt or pink rock salt, or to taste

Optional ingredient:

2            drops stevia liquid

Directions:

Process all ingredients in a food processor until very smooth.

Makes 3 cups (750 mL).