• 3 cups cooked green lentils
• 2 tbsp extra virgin olive oil
• 4 tbsp tahini
• 3 tbsp freshly squeezed lemon juice
• 1 tsp fine sea salt, plus more to taste
• Freshly ground black pepper
• 3 medium cloves of garlic, minced
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp hot sauce or harissa
• 1 tbsp chickpea miso or mellow white miso

Garnish: Extra virgin olive oil, pomegranate arils and chopped fresh parsley