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Red Lentil Hummus a Winner Recipe in Under 25!
Ingredients
- 1 cup red lentils (the small type)
- 3 Tbsp Extra Virgin Olive Oil
- 3/4 cup tahini paste
- 1 garlic clove, crushed
- 1 fresh lemon, squeezed
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cumin (optional)
We are all familiar with the famous hummus spread which is found almost in every store today. But making your own hummus from scratch is a whole different story. Soaking the chickpeas, washing, changing water, rinsing... can even take 2 days. That is why you are going to love this fast, easy and delicious recipe. The best part is no one knows its not from chickpeas! If you are not familiar with red lentils yet I highly recommend that you buy a bag and add it to your pantry collection. I make so many things with it and this is a must have for people who are vegan.
Instructions
1). In a large, wide pot bring water to a boil, add the red lentils and cook for about 20-25 minutes until tender.
2). Transfer to a strainer and let the water/ cooking liquids go down for about 7-10 minutes.
3). Transfer the cooked lentils to a food processor, add the olive oil and pulse until smooth.
4). Transfer to a bowl, add the lemon juice, garlic, salt, pepper, cumin and tahini paste. Mix with a wooden spoon until you get a hummus consistency.
5). Check for salt and lemon to adjust flavors.
Note:
- If you like a chunky consistency you may skip the food processor part.
- If the hummus is too watery either place it in the fridge (covered) for few hours to harden or add more tahini, mix well and adjust flavors.
- If the hummus is too thick add few drops of cold water until you get the consistency you like.
