Red Lentil Hummus Food
RED LENTIL HUMMUS
Make and share this Red Lentil Hummus recipe from Food.com.
Provided by bayandem360
Categories Spreads
Time 30m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook lentil until tender about 20 minutes.
- Drain-- Allow to drain well.
- Add drained lentils to food processor along with tahini, lemon juice, spices, and garlic. Process until smooth.
- Yum!
Nutrition Facts : Calories 207.3, Fat 2.6, SaturatedFat 0.3, Sodium 8.8, Carbohydrate 33.2, Fiber 15.3, Sugar 1.2, Protein 13.7
RED-LENTIL HUMMUS
Hummus is traditionally made from chickpeas. This version is just as tasty, and because lentils have more fiber and protein, it's even healthier.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Pulse lentils, garlic, tahini, 3 tablespoons olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper. To serve, drizzle with olive oil and sprinkle with spice blend.
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- Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes.
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- Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.
- Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.
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- Prep the lentils: Bring the water to a boil and add your lentils. Reduce the heat to a simmer and cook until all the water is absorbed, stirring occasionally, it should take 15 to 20 minutes. Let the lentils cool for 5 to 10 minutes.
- Make the hummus: Add the cooked lentils to a food processor with the rest of the ingredients. Pulse until everything is blended and smooth.
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