Red Lentil Hummus
Continuing in the vein of easy, quick and nutritious meals and snacks I thought I’d share one of my all time favourites – a red lentil hummus that takes no time at all to make and is SO popular that it ALWAYS disappears at apéros and get-togethers in no time at all.
What makes it even better is that it is extremely nutritious (see note below) and it is vegetarian and vegan.
I cup red lentils
1 rounded teaspoon cumin
salt and pepper
1/4 cup lemon juice
1/3 cup olive oil
1 crushed garlic clove
Sprinkle of paprika
Optional – bunch of coriander or parsley
1) Place 1 cup red lentils together with 1.5 cups of water in a saucepan.
2) Bring to the boil and cook for 2 minutes. Cover and allow to stand for 12 minutes.
3) Place the lentil mixture in a blender or food processor together with 1/3 cup olive oil, 1/4 cup lemon juice, 1 crushed garlic clove, 1 tsp rounded ground cumin and a sprinkle of sea salt and a grind of pepper.
4) Process until smooth and creamy.
5) Place in a serving bowl, pour a tablespoon of olive oil on top and garnish with a liberal dose of paprika and if you have it, some chopped coriander or parsley.
6) Serve with raw carrots, sliced cucumber and warmed pitta bread in slices.
It’s a beautiful colour and very tasty. Enjoy!
Not only is this recipe easy and tasty but unlike beans, legumes don’t contain sulfur and therefore don’t create gas. 100g of lentils also contain 18g of protein and 16g of fibre, helping to stabilise blood sugar and increase energy levels. Healthy and tasty!
If you would prefer to make a traditional chickpea hummus see recipe here.