Red Lentil Hummus Recipe
Pacific Northwest culture is full of fascinating spins on some of the latest food trends. This recipe is inspired by a Traditions Café in Olympia, Washington, a spin on the traditional chickpea hummus. The use of red lentils provides a similar color to the traditional spread but offers a creamier taste and more digestive-friendly finish.
Yield: 2 cups
- 2 cups water
- 1 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini
- ½ cup olive oil or medium chain triglyceride oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- Heat water in a small saucepan over high heat and bring to a boil. Add the lentils; reduce heat to low and cover the saucepan. Simmer until most of the liquid is absorbed into the lentils – about 15 minutes.
- Drain the liquid and let the lentil cool to room temperature – about 20 minutes
- In a food processor or blender add the cooled lentils, garlic, tahini and pulse until the lentils break apart.
- Add the lemon juice, oil, salt and pepper and blend until smooth. Scrape down the sides of the food processor or blender as you blend. Taste and adjust the flavor to suit your taste.
- Eat while freshly-made. Hummus keeps well refrigerated for 5-7 days.