A quick and easy chickpea-free hummus that tastes just as good as the "real" thing. Perfect for entertaining with crudités and pita chips.
Ingredients
1 cup of red lentils, rinsed
1½ cups of water
1 small clove garlic
¼ cup tahini
1-2 tbsp of lemon juice
1 tsp cumin powder
1 tbsp olive oil (optional)
½ cup water for thinning purposes
Sea salt and black pepper to taste
Instructions
To a small pot, add the red lentils and 1½ cups of water. Bring to the boil on medium heat then lower to simmer and cover until lentils are cooked through and all the water has been absorbed, about 12-15 minutes.
To a food processor or blender, add the cooked lentils, garlic clove, tahini, lemon juice, cumin powder, olive oil and 2 tbsp of water to start. Blend until smooth, adding water to thin as needed. Taste to adjust seasoning if needed.
Store in a sealed container in the fridge for up to 5 days.
Notes
Red lentil hummus tends to absorb a lot more water than regular hummus - if you're storing in the fridge and serving the next day, I recommend thinning it out with a little water and/or olive oil to return to original consistency
Use this recipe as a hummus base - you could add grilled red peppers, chopped herbs, olives or steamed beetroot for different varieties.
Recipe by One Arab Vegan at https://www.onearabvegan.com/2018/06/red-lentil-hummus/