Begin by sprouting the lentils. Soak dry lentils in ½ cup of water for 4 – 8 hours, then sprout for 2 – 3 days using your preferred sprouting method (e.g., a mason jar with a cheesecloth lid, or a sprouting tray if you have one). Whatever sprouting method you use, rinse at least twice a day with cool water, allowing lentils to drain completely each time.
If using dried beans: Soak dry white beans 8 hours or overnight. Drain soaking water, then transfer soaked beans to a pot. Cover beans with 2 inches of cold water, add a generous pinch of salt, and bring to a boil. Reduce heat, cover, and simmer until beans are tender, about 1 – 1 ½ hours, stirring occasionally. Drain and rinse cooked beans. (If you have one, beans cook faster in an Instant Pot or pressure cooker—follow appliance directions.)
Combine sprouted lentils, cooked white beans, olive oil, lemon juice, onion powder, salt, pepper, and sour cream in your food processor or high-powered blender. Add vegetable stock slowly to thin the mixture until the base dip reaches desired consistency.
For the West African Spiced Seasoning and Texture:
Transfer base dip mixture to a bowl and stir in seasoning and texture ingredients until well combined.
To serve:
Garnish with cilantro leaves, tomato wedges, and whole sprouted lentils. Serve immediately or store in fridge.
Tips
- Increase the heat by adding an extra teaspoon of chili flakes. For a pickier palette, divide the seasoning and texture ingredients in half and let the base dip flavours shine alone.- For faster preparation, you can also use canned white beans. Drain and rinse well before using.- Other optional garnishes: - 1 handful of peanuts - 1 teaspoon of lemon zest, or - 1 small handful of fresh parsley.