Lentil Hummus
Ingredients
- 1 1/4 cups (220g) split red lentils*
- 2 big garlic cloves
- 1/4 cup (60g) lemon juice
- 1/4 cup (80g) tahini
- Salt
- Optional spices (za’atar, paprika, etc.)
Instructions
- Bring a stockpot of water to boil. Add the red lentils and cook for about 7 to 10 minutes, until mushy and just beginning to fall apart. Drain very well with a fine mesh sieve.
- Put the garlic in the bowl of a food processor fitted with the blade attachment. Pulse until it’s finely chopped.
- Add the drained lentils, lemon, and tahini to the food processor. Blend until completely smooth. Taste and add salt (I used about 3/4 teaspoon). Mix, taste, and adjust seasoning. If your lentils did not cool down first, it will be on the runny side (but still quite thick). It will thicken as it cools.
- Spread the hummus evenly on a deep plate/shallow bowl and refrigerate. Once cool, dip the back of a spoon across the surface to create little dimples, top with oil and spices (if using).
Notes
* Here’s a helpful guide to red lentils. You can use whole, hulled red lentils (as long as they don’t have their outer brown layer of skin) in this recipe, but they will probably take longer to cook and your hummus might not turn out as creamy.
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Find it online: https://cardamomandtea.com/90107/lentil-hummus/