I could eat hummus like ice cream. It wouldn’t taste very good in a cone, but you get the gist.
Red lentils are underrated and have many health benefits. They are a great source of fibre and iron, help lower cholesterol, and are easy to digest. They only take 10 minutes to make, too. This hummus is delicious summer veggie dip. It can also be used as a spread on a fresh veggie wrap or sandwich.
Adapted from Oh She Glows
- 1/2 cup uncooked red lentils; 1 & 1/4 cup water
- 3 cloves garlic
- 5 tbsp fresh lemon juice
- 1 hearty tbsp tahini
- 1 tbsp olive oil
- 1/4 tsp sea salt
- In a medium saucepan, combine the lentils and water and bring to a boil. Reduce heat to low, cover, and stir occasionally. Once done, add to a separate bowl and let cool completely.
- Next, use a food processor and add garlic cloves first, then the cooled lentils and remaining ingredients. Process until smooth and hummus-y looking.
- Get in My Belly: Red Lentils, Kale and Rice (persephonemagazine.com)
- Roasted Garlic Lentil Hummus (dishesanddishes.wordpress.com)