Vegan Lentil Hummus Recipe
Serving: 6 servings
Ingredients
- 1 cup of dry brown lentils or red lentils
- 4 tablespoons of olive oil divided
- 2 garlic cloves crushed
- ¼ teaspoon of cumin seeds
- ¾ teaspoon of salt (or more, to taste)
- ¼ teaspoon of paprika (optional)
- 1 teaspoon of black pepper
- 1 cup water that the lentils boiled in
- ¼ cup of tahini
- Juice of half a lemon (or lime)
- 3 tablespoons of extra virgin olive oil or regular olive oil
- 1 tablespoon minced parsley or minced cilantro
Instructions
Step 1: How to boil lentils
- Soak the lentils overnight (or for a couple of hours). Rinse and change the water and boil for 15 to 30 minutes until they are tender and the skin starts to break.Remove from the water (set aside a cup of water) and cool to room temperature.
Step 2: How to cook the lentils
- Heat the olive oil over very low heat. Stir in the garlic and cumin and cook and stir until the garlic releases its aroma. Stir in the lentils and cook and stir for a minute. Pour in the water and stir in salt and paprika and cover. Simmer until all the liquid has evaporated.Remove from the heat and cool to room temperature.
Step 3: How to Purée the lentils
- Add the lemon juice and puree in the food processor until it has a creamy and smooth consistency.
Step 4: How to serve
- Scoop into a bowl or 6 individual bowls. Garnish with the extra virgin olive oil and minced parsley. Serve per suggestions below.
Nutrition
Calories: 124kcal
