Tasty Red Lentil Hummus
A rogue approach to hummus
Say good-bye to watery, oily hummus. This classic spread is simple to prepare and packs a major nutritional punch. Red lentils are bursting with nutrients like iron, magnesium, vitamin B-6, and dietary fibers. They cook quickly and blend thickly, resulting in a versatile spread and dip that no one would know isn't made with chickpeas - unless you reveal the secret.
Here's what you will need:
- 1 cup of dry red lentils
- 2 cups water
- 2 medium garlic cloves
(or 1 teaspoon garlic powder)
- 3-4 Tablespoons tahini
Note: Lentils can be cooked in advance and saved
in the refrigerator until you are ready to blend (step 4).
Lentils can be soaked in advance of cooking to speed the process.
- 1 Tablespoon lemon juice
- 2 Tablespoons red wine vinegar
- 1 teaspoon coriander powder
- 1 teaspoon lemon zest
- 1 teaspoon sea salt, or to taste
How to make Red Lentil Hummus:
Place lentils and water in a saucepan and bring to a boil, then reduce heat to low.
Cover and let lentils cook until the water is absorbed and lentils are fully softened, about 15-20 minutes.
Remove from heat and allow to cool for 30 minutes or longer. Place in refrigerator to expedite cooling.
In a blender or food processor, add all ingredients and blend until smooth. taste and add more salt, garlic, lemon, or coriander to taste.
Get creative! Add flavors you like, such as fresh red bell pepper, cumin, hot sauce, or fresh herbs like parsley or basil.