Roasted Red Pepper and Lentil Dip

Roasted Red Pepper and Lentil Dip - Perfect for hosting🥣

1 (15-ounce) can pre cooked lentils, drained* but save 1-3 tbsps. of liquid in case you need.
2 garlic cloves
2 red bell peppers, whole
1/4 cup lemon juice, fresh
1/4 cup tahini
¼ tsp red pepper flakes
salt & pepper to taste
2 tbsp Olive oil, extra virgin
1/2 tsp Cumin, ground

Preheat oven to broil setting. Remove core from peppers & chop. Spread onto baking sheet, drizzle oil, salt and pepper and broil until charred.
Remove from oven and place in a container, covered for 10 minutes to allow to soften.
In the meantime, add all other ingredients to food processor and process to combine. After 10 minutes, peel skin off peppers, discard skin, and add peppers to food processor. I saved 1 pepper to the side to add as a topping to the dip.
Process the ingredients to combine. Adjust desired consistency of dip by adding some of the canned lentil liquid if needed. Add additional salt and pepper or any other spice you wish at this point.
Pour into dish, top with pine nuts, chopped roasted red pepper and enjoy!