Smoky Roasted Red Pepper & Lentil Spread

Directions

1. Preheat oven to 450°F (230°C).
2. Place whole peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until skins are blistered and charred.
3. Remove from oven and place in a covered bowl or a paper bag for 5 minutes. This will help to loosen the skin. Peel, remove seeds, and chop roughly.
4. In a food processor, combine lentils, roasted pepper, oil, garlic, tahini, lemon juice, paprika, cumin, cayenne, salt, pepper, and maple syrup. Process until smooth, scraping down the sides as needed. Adjust seasoning to taste.
5. Transfer to a bowl, drizzle with a little oil, and sprinkle with fresh parsley if desired.
6. Serve with crackers, pita, fresh veggies, or as a spread for a handheld.
7. Store in an airtight container in the refrigerator for up to 5 days.