Vegan, Gluten Free, Soy Free, GMO Free
Place the cooked lentils and chickpeas in a food processor and mix until smooth. Then add oil, tahini, garlic&ginger, lemon juice and ume plum and mix again.
Take out the paste and place it in a bowl. Add the curry and chilly flakes and mix with a wooden spoon. Add more salt if it isn't salty enough for your taste, and
more lemon juice if the same reason applies.
Garnish with black sesame seeds, tossed hazelnuts, olive oil and more curry powder.
Serve with sauerkraut or veggies, with your salad or on sourdough bread.