Revamp Your Snack Game with Red Lentil Hummus
A Twist on Tradition
While traditional hummus is made with garbanzo beans, you can easily substitute them with other creamy legumes. Take, for instance, this innovative red lentil version, which is perfect for pairing with roasted vegetables or pickled delights.
Meet Red Lentils
These tiny, orange-hued legumes can be found in the bulk section of most grocery stores or at Middle Eastern markets. Don’t be fooled by their name – they’re actually more orange than red!
Planning Ahead
This recipe yields about 2 cups of hummus, which can be refrigerated in an airtight container for up to 1 week. With only 5 minutes of active cooking time, it’s a breeze to whip up.
Gather Your Ingredients
- 2 cups water
- 1 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini
- 5 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Let’s Get Cooking!
- Boil and Simmer: Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes.
- Cool Down: Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
- Blend It Up: Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment. Pulse until lentils are broken up, about 10 pulses.
- Add the Finishing Touches: With the motor running, add oil, lemon juice, salt, and pepper. Blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
Enjoy your delicious red lentil hummus with your favorite dippers!
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