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Lentil Hummus (dip)
This is a super easy and simple recipe that is just plan yum. Full of flavor and a great snack with chips or my favorite, celery sticks.
I cook an entire bag of lentils and freeze what I don't need now – it will save time for the next batch or, your next batch of lentil loaf or meatless hamburgers! (or you can use canned lentils - I have not noticed a difference in taste, only price.
To make the hummus, Since I have been making it for so long, and typically with chickpeas, I don't measure, but all to taste. For you, I did put my approximate measurements below. But don't worry, you will get the hang of not measuring too!
2 cups of cooked lentils (I have used green and brown and have not noticed a difference. I am sure some lentil connoisseur out there will argue with me, so bring it on.
2 -3 large cloves of garlic, minced/smashed (if you don’t like garlic, use 1 or 2 cloves)
1 or 2 very thinly sliced red onions, hand minced/chopped extra fine
1 cap of lemon juice, about ½ tablespoon
A couple of shakes of salt (Himalayan salt I find to be the best)
About 10 turns on the pepper grinder of fresh ground pepper (about 1/8 to 1/14 Teaspoon)
2 tables spoons of good quality Tahini (be sure to mix, it settles at the bottom of the jar) – Also, always keep your tahini in the fridge, this $hit is expensive and you don’t want rancid tahini!
A couple of shakes of garlic powder
A couple of shakes of onion powder
1 tablespoon of good quality extra virgin olive oil
If No oil on the diet, add ½ tablespoon of water, adding ¼ of water if needed while processing
If you like it spicy, then add about 1/8 teaspoon, and keep increasing to taste, of red pepper
Side note: Also, many recipes call for smoked paprika. As much as I like paprika, I find the flavor gets lost in the garlic and onion, so why bother?
Place all into a food processesor for a couple of minutes, scrape sides and bottom – repeat 3 times
Now add the lintels – blend for about 3 minutes, scape sides and bottom – repeat 3 times. The last time let it run for about 3 to 5 minutes.
What you want is a smooth texter. This also gives you a chance to taste to see if it needs more pepper, salt, or moisture.
Enjoy!!
To make the hummus, Since I have been making it for so long, and typically with chickpeas, I don't measure, but all to taste. For you, I did put my approximate measurements below. But don't worry, you will get the hang of not measuring too!
2 cups of cooked lentils (I have used green and brown and have not noticed a difference. I am sure some lentil connoisseur out there will argue with me, so bring it on.
2 -3 large cloves of garlic, minced/smashed (if you don’t like garlic, use 1 or 2 cloves)
1 or 2 very thinly sliced red onions, hand minced/chopped extra fine
1 cap of lemon juice, about ½ tablespoon
A couple of shakes of salt (Himalayan salt I find to be the best)
About 10 turns on the pepper grinder of fresh ground pepper (about 1/8 to 1/14 Teaspoon)
2 tables spoons of good quality Tahini (be sure to mix, it settles at the bottom of the jar) – Also, always keep your tahini in the fridge, this $hit is expensive and you don’t want rancid tahini!
A couple of shakes of garlic powder
A couple of shakes of onion powder
1 tablespoon of good quality extra virgin olive oil
If No oil on the diet, add ½ tablespoon of water, adding ¼ of water if needed while processing
If you like it spicy, then add about 1/8 teaspoon, and keep increasing to taste, of red pepper
Side note: Also, many recipes call for smoked paprika. As much as I like paprika, I find the flavor gets lost in the garlic and onion, so why bother?
Place all into a food processesor for a couple of minutes, scrape sides and bottom – repeat 3 times
Now add the lintels – blend for about 3 minutes, scape sides and bottom – repeat 3 times. The last time let it run for about 3 to 5 minutes.
What you want is a smooth texter. This also gives you a chance to taste to see if it needs more pepper, salt, or moisture.
Enjoy!!
