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Nourishing plant-based meals + indulgent desserts

Red Lentil Hummus

Red Lentil Hummus

I eat a lot of hummus.  I use it for so many things: a spread on sandwiches, salad dressing, a dip for veggies and pita, a topper for toasts.  Recently I’ve been trying to get into the habit of making my own hummus.  I always have all of the ingredients on hand, its more economical and the flavor combinations are endless.  Today I made my favorite hummus yet.  Instead of chickpeas, I used red lentils.  They blend completely smooth in a food processor, unlike chickpeas (unless you peel them but I usually can’t be bothered) and lend the most pleasant mild flavor to the hummus that I absolutely love.


Its smooth, its creamy, it comes together in a matter of minutes.

Red Lentil Hummus

2 Cups Cooked Red Lentils** see note

1 tsp Garlic (one small clove)

3Tbsp tahini

3Tbsp Freshly Squeezed Lemon Juice

1/2 tsp salt

Pepper to taste

Fresh herbs to garnish- I used purple basil and curly leaf parsley



Put all ingredients except for herbs into a food processor. Blend until completely smooth- about 1 minute.  Serve with a sprinkle of sesame seeds, a drizzle of olive oil and finely chopped fresh herbs.  

Notes:  If you’re starting from dry lentils, you’ll want to use 1 Cup.  Rinse the dry lentils under cold water in a fine mesh strainer.  Add lentils to a pot with about 2 1/2 cups of water.  Bring to a simmer.  Lower heat and simmer for about 12 minutes or until the lentils are tender.  You may need to strain the remaining water out of the lentils before proceeding.  Do not rinse.  Let cool completely and continue with the recipe.



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