3 tablespoons Santa Cruz Organic® Pure Lemon Juice
1/4 cup extra virgin olive oil, plus additional for garnish
1 teaspoon minced garlic
1 teaspoon fine sea salt
BRING 3 cups water to a boil in medium saucepan over high heat. Add bean and lentil medley. Cover and cook 5 minutes. Remove from heat. Let stand 10 minutes. Drain.
COMBINE bean and lentil medley, remaining 3/4 cup water, peanut powder, lemon juice, olive oil, garlic and salt in food processor. Cover and process until desired consistency, adding additional water, if necessary. Spoon into serving dish. Chill for 30 minutes.