When we think of hummus, chickpeas usually come to mind.
But, hummus actually simply means:
a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.
This means that we can make a hummus with beans other than chickpeas. This red lentil hummus is a great example.
It is light and refreshing any time of year.
If you love hummus, give this a try. You will be glad you did.
Red Lentil Hummus
|Servings||Prep Time||Cook Time|
|1 Jar||5 minutes||10 minutes|
- Store for 3-4 days in the refrigerator.
- This can also be frozen.
- The hummus will thicken a bit once chilled. If you love garlic, go ahead and add more.
- 1 Litre (2 Cups) Water
- 200 g (1 Cup) Dry Red Lentils
- 2-3 Cloves Garlic Minced
- 3 Tablespoons Tahini
- 5 Tablespoons Olive Oil
- 60 ml (1/4 Cup) Lemon Juice
- 1 Teaspoon Salt
- Pepper to Taste
- Rinse lentils well under cold running water.
- In a sauce pan, heat water to boiling
- Add rinsed red lentils and reduce the heat to LOW
- Cook until the liquid is almost absorbed (about 15-20 min)
- Place lentils, garlic, and tahini in food processor and pulse a few times to break up the lentils.
- Run motor and add oil, lemon juice and salt.
- Run processor for 30 seconds.
- Scrape down sides and run for 40 more seconds.
- Add pepper to taste.
- Serve warm or cold.