I like to keep hummus on hand for when I don't have time to make lunch. Since I had a few too many bags of dried lentils about to expire, I decided to use them instead of the standard chickpeas.
I have lots of dried lentils on hand due to their superior nutrient profile: They are a good source of iron, b vitamins, magnesium, zinc, potassium, folate, copper, and manganese as well as providing 18 grams of protein per cooked cup. Best of all, they are high in fiber (15-16 grams/cup cooked lentils) promoting good gut health. Besides a superior nutrient profile, yellow lentils only take about 10-15 minutes to cook!
This was a delicious change-up--I think I like this lentil hummus better than my chickpea one.
Final thought: I'm thinking I will make red lentil hummus for a Christmas appetizer with raw broccoli and pita for sides-the red/green combo should be festive and provide a healthy choice to our decadent holiday appetizers.
Ingredients:
1 cup dried yellow lentils, cooked according to package (I cooked mine a little longer because I wanted them mushy)
1/4 heaping cup tahini (I like this one)
2-4 tbsp vegetable broth (or more depending on your desired consistency)
Zest of one lemon
Juice of one lemon
4 garlic cloves
1 heaping tsp chipotle or harissa paste
1 tsp sumac (my fave)
1/2 tsp turmeric
1/2 tsp ground coriander
1/2-1 tsp salt (to taste)
Topping: Zatar seasoning (I like this one), smoked paprika, olive oil
Instructions:
Cook lentils according to package. I cooked mine a little longer to make sure they were extra mushy.
Place all ingredients, except for the toppings, in a Cuisinart and blend until smooth. Start with 2 tbsp vegetable broth and add more as needed to reach the desired consistency (you could also add 1-2 tbsp olive oil if preferred). Taste and adjust seasonings.
Place in a serving dish and drizzle or spray on olive oil then sprinkle with Zatar and smoked paprika.
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