- Bring water to a boil. Add lentils and reduce heat to a simmer. Cook until lentils are tender, 25 – 35 minutes. Drain any remaining water and let cool for 5 – 10 minutes.
- While lentils are cooling, finely chop garlic in a food processor. Add cooked lentils, tahini, lemon juice, oil, and soup spice packet. Pulse until smooth, scraping down the sides as necessary.
- Serve with WBP Chili Picante Plantain Chips.