Form Nutrition Sun Dried Tomato and Walnut Dip

You will need

1 cup cooked puy lentils
1 cup sun-dried tomatoes
75g walnuts
1 garlic clove
½ tsp smoked paprika
1 tbsp Form Pureblend
1 lemon
3 tbsp extra virgin olive oil


1. Place the lentils, sun-dried tomatoes, walnuts, garlic, paprika, Pureblend and juice of half a lemon in a food processor and blend until smooth.

2. Slowly add in the olive oil while the machine is still blending – you can adjust the amount of lemon juice and olive oil depending on consistency. Finish by adding sea salt to taste.

3. Keep in the fridge and eat within 5 days. Serving notes: Serve with crackers & crudités as a tasty dip or use as a spread in sandwiches.

Recipe courtesy of Form Nutrition