Description
A delightful and creamy twist on traditional hummus using red lentils for a silky texture perfect for any occasion.
Ingredients
Scale
- 1 cup dried red lentils
- ¼ cup smooth tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons melted coconut oil
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne (or to taste)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Water, as needed
- For dipping: Naan and/or cut vegetables (like carrots, cucumbers, and bell peppers)
Instructions
- Cook the lentils: Bring a medium pot of water to a boil. Add the lentils and reduce to a simmer, keeping it covered. Cook until tender, about 15 minutes.
- Cool down: Once cooked, drain the lentils and allow them to cool for 10-15 minutes.
- Blend it up: In a blender or food processor, combine the cooled lentils with tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of black pepper.
- Achieve creaminess: Blend until you achieve a creamy texture, adding water as needed.
- Chill & serve: Transfer the hummus to a serving bowl and chill until ready to use. Serve with naan or fresh-cut vegetables!
Notes
For a smoother texture, blend thoroughly, scraping down the sides as necessary.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg