Lentil Hummus

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#95098

Experience a unique twist on a classic dip with this recipe for lentil hummus. Made with protein-packed lentils, this recipe packs a flavorful punch. Serve it with pita wedges or veggies for dipping.

serves/makes:

ready in:
30-60 minutes

ingredients

2 quarts water, for lentils
1 1/4 cup lentils, picked over
1/2 cup tahini (sesame seed paste)
5 cloves garlic, minced and mashed to a paste with
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup water, more as needed
1/2 cup extra-virgin olive oil
salt and pepper
toasted pita wedges

directions

In a large saucepan bring water to a boil and simmer lentils about 15 minutes, or until al dente.

In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.

In a food processor puree lentils, tahini, garlic paste, lemon juice, and water until smooth. With motor running add oil in a stream, adding up to 1/4 cup more water if mixture is too thick. Season hummus with salt and pepper.

Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita or veggies.