1/4 cup tahini
juice of one lemon
1/4 cup water
4 dried apricots
1/3 cup extra-virgin olive oil
3 cups cooked lentils
1 small Serrano pepper
2 tsp ground cumin and papirka
1/4 cup sunflower seeds
1 tsp crushed red pepper
1 tsp dried onion powder
1/4 cup roasted red bell pepper
1 tbs minced garlic
Topping:
3 tbs chopped roasted red pepper
1 tsp water from roasted red peppers
1 tbs finely chopped jalapeno
2 tbs sunflower seeds
1 tbs olive oil
3 dried apricots