Make easy lentil hummus, high-protein, vegan, and low-carb. A creamy, gluten-free dip for snacks or meals. A vegan protein meal.
Equipment
- Blender
Ingredients
- 1 cup cooked brown lentils pardina, ~150g dry, soaked 4-6 hours
- 2 tablespoons tahini
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2-4 tablespoons water for consistency
- 1 bay leaf for cooking lentils optional
- ¼ cup pomegranate seeds
- fresh parsley, or a drizzle of olive oil Optional Garnish
Instructions
Cook Lentils: First, soak lentils for 4-6 hours, rinse, and cook in water with bay leaf and a pinch of salt for 20-25 minutes until soft. Drain and cool.
Blend Hummus: Next, in a food processor, combine lentils, tahini, garlic, olive oil, lemon juice, cumin, salt, and pepper. Blend until smooth, adding water 1 tablespoon at a time for desired creaminess.
Adjust and Taste: Then, taste and adjust seasoning or lemon juice. Blend again if needed.
Serve: Transfer to a bowl. Garnish with pomegranate seeds, parsley, or a drizzle of olive oil.
Store: Finally, store in an airtight container in the fridge for 5-7 days or freeze for 2 months. Stir before serving.
