Sneaky Red Lentil “Hummus”
Make this spread as a fun alternative to chickpeas! It’s not only similar in appearance, but taste too. Red lentils also tend to be easier to digest, so if you have problems with chickpeas I encourage you to give this a try.
Yield: 1 heaping cup
- 1/2 cup uncooked red lentils + 1 & 1/4 cup water
- 1 garlic clove, peeled
- 5 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tsp extra virgin olive oil
- 1/4 tsp fine grain sea salt, or to taste
- water to thin out, if needed
- Herbs & seasonings of choice, if desired
1. Pick through the lentils to make sure there are no pebbles and rinse in a small colander. In a medium-sized pot, add the lentils and 1 & 1/4 cup water. Bring to a boil, reduce heat to low, and cover, simmering until the water is absorbed or about 10-13 minutes. Stir the lentils frequently to prevent them from sticking to the pot.
2. With the food processor running, drop in the clove of garlic to mince. Add the cooked lentils, along with the lemon juice, tahini, and olive oil. Process until smooth. Add a touch of water if necessary to thin out.
3. Add salt to taste and other herbs and seasonings if desired.
Nutritional info: (per 2 tbsp) 45 cals, 1 gram fat, 7 grams carbs, 60 mg sodium, 1 gram fibre, 3 grams protein.