Malzemeler
1 cup red lentils (180 g)
1 small red onion
2 garlic cloves
2 tablespoons tomato paste (or pepper paste, if preferred)
8–10 fresh basil leaves
1 tablespoon apple cider vinegar
100 ml water
Cumin, black pepper, salt
For the Sauce
3 tablespoons strained yogurt
4–5 fresh basil leaves
4–5 fresh mint leaves
1 garlic clove, crushed
Tarifler
Soak the red lentils overnight.
Drain and place all ingredients into a food processor. Blend until you get a smooth purée.
Gradually add the water at the end and mix. (You should get a thick batter.)
Spread the mixture very thinly on a baking tray lined with parchment paper.
Bake in a preheated oven at 200°C (390°F) for 15–20 minutes and then remove from the oven.
Place another sheet of parchment paper on top and flip it over. Remove the old sheet that is now on top, cut into desired shapes, and return to the oven.
Bake until the crackers become crispy.
Place the sauce ingredients in a food processor and blend until smooth. You can add additional spices to the sauce if desired.
Serve the crackers with the yogurt herb dip.
