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1 cup lentils (sprouted if you like)
3 garlic cloves, peeled
4 frozen artichoke bottoms
1 cup walnuts
1 medium-size onion, chopped
1 tbps olive oil
Juice from 1/2 lemon
2 tbsp tahini/sesame butter
1/4 cup water
1 tsp salt
1/2 tsp black pepper
1/4 tsp cumin
1 tsp fresh rosemary leaves (optional)
1/2 cup basil leaves
1/2 cup chopped parsley
Garnishes: chopped scallions, walnut halves
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