Fans of spices and herbs, this recipe cannot be missing from your happy hour. Creamy, it has an explosive flavor that has a combination of spices with fresh coriander and lemon. And to be even more different, serve with toasted cumin seeds!

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INGREDIENTS

½ cup (dry tea) of dried peas

½ cup (lentil) tea

1 red onion

2 garlic cloves

½ lemon broth

¼ cup (tea) of olive oil

15 sprigs of coriander

1 teaspoon ground cumin

1 pinch of cayenne pepper

Freshly grated nutmeg

Salt and freshly ground black pepper

Toasted cumin seeds and coriander leaves

PREPARATION MODE

In a bowl place the peas, cover with 1 cup (tea) of boiling water and soak for 30 minutes – this shortens the cooking time of the peas and makes the peas and lentils take the same time to cook. After the time of soaking, drain the water in a colander and transfer the peas to a medium saucepan. Add the lentils, cover with 1.5 liters of water and bring to high heat. As soon as it boils, turn the heat down, partially cover the pan and cook for about 40 minutes, or until the beans are soft. In the meantime, prepare the rest of the ingredients.

Peel and cut the onion into small cubes. Peel and finely chop the garlic cloves. Wash and dry the coriander leaves.
Bring a skillet to medium heat to heat. Drizzle with olive oil, add onion, season with a pinch of salt and sauté for 5 minutes until golden brown. Add the garlic, season with cumin, cayenne pepper, nutmeg to taste and stir for another minute to perfume.

Reserve.

After cooking time, pass the cooked peas and lentils through a sieve and let the water drain well. In the food processor place the cooked beans and the sauté. Add the coriander leaves, the lemon juice, season with 1 teaspoon of salt and pepper to taste. Beat until it forms a very creamy paste.

Transfer to a bowl and refrigerate for at least 1 hour to cool. When serving, drizzle with olive oil, and sprinkle with toasted cumin seeds and coriander leaves to taste.

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