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:
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- 1 cup of dry red lentils
- 2 cups water
- 2 medium garlic cloves
(or 1 teaspoon garlic powder)
- 3-4 Tablespoons tahini
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Note: Lentils can be cooked in advance and saved
in the refrigerator until you are ready to blend (step 4).
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Lentils can be soaked in advance of cooking to speed the process.
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- 1 Tablespoon lemon juice
- 2 Tablespoons red wine vinegar
- 1 teaspoon coriander powder
- 1 teaspoon lemon zest
- 1 teaspoon sea salt, or to taste
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How to make Red Lentil Hummus:
Step 1
Place lentils and water in a saucepan and bring to a boil, then reduce heat to low.
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Step 2
Cover and let lentils cook until the water is absorbed and lentils are fully softened, about 15-20 minutes.
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Step 3
Remove from heat and allow to cool for 30 minutes or longer. Place in refrigerator to expedite cooling.
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Step 4
In a blender or food processor, add all ingredients and blend until smooth. taste and add more salt, garlic, lemon, or coriander to taste.
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Step 5
​Get creative! Add flavors you like, such as fresh red bell pepper, cumin, hot sauce, or fresh herbs like parsley or basil.
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