Red lentil hummus

Red lentils need no soaking and require a very short cooking time to completely soften. Their flavor profile is extremely similar to chickpeas, so most folks will not be able to tell the difference from regular hummus. And to top it all off, lentils are far more digestion friendly. Recipe from Oz Telem’s Food Blog.

Ingredients

• 1 cup red lentils split or whole

• 1.5 cups water or more if needed

• 1/3-1/2 cup good quality tahini (sesame paste)

• 2-4 tbsp lemon juice freshly squeezed

• 1 small clove garlic optional

• 1/2 tsp ground cumin optional

• fine sea salt to taste

Instructions

1. Place the lentils in a fine sieve and thoroughly rinse under cold water. Drain.

2. Place the lentils in a medium size saucepan. Add the water (1.5 cups) and bring to a boil.

3. Cook over medium heat, stirring occasionally, for 12-15 minutes, until the lentils are completely tender but not broken apart, if the lentils appear too dry, add some more water and stir.

4. If you have water in your pot when the lentils are completely done, place the lentils in a fine sieve to allow excess water to drain.

5. Puree the cooked lentils in any way you see fit: You can use a food processor, countertop or handheld blender (placing the lentils un a tall cup), and even a potato masher for a rougher texture.

6. Move the pureed lentils to a large bowl. Add the tahini, lemon juice and garlic and cumin, if using. Stir well to combine. (If using a food processor/countertop blender you can add the tahini and other ingredients directly to their bowls).

7. Taste and add salt and/or more lemon juice to taste.

8. If your hummus is a bit loose, add more tahini. If it is too thick, thin it down by adding a tablespoon of cold water at a time until you are happy with the consistency.

9. Serve at once, alongside pitas, pickles/olives and a fresh tomato salad. Enjoy!

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