Red Lentil Hummus
I love hummus and not for one second am I dissing it however, you have to try this lentil hummus for a smooth creamy spread that might be even a tastier than the original version! If you haven’t cooked red lentils before don’t worry they’re simple you can check out here on my YouTube on how to cook them and the hummus. This hummus will keep in the fridge for up to 5 days (if its lasts that long) and is delicious spread over toast, corn cakes, with chopped veg and of course with some veggie burgers!
Serves Makes 1 small jar
Cooks in 30 Minutes
- 100g lentils plus 3 parts water
- 1 red pepper de-seeded and cut into quarters
- 4 tbsp. olive oil
- Pinch of salt & pepper
- 1 tbsp. tahini
- Juice of ½ a lemon
- Pinch of sea salt
- 1 tsp. ground cumin
- ½ tsp. paprika
- Start by roasted the red pepper, on a tray with a tbsp. of olive oil and pinch of salt and pepper. Roast at 200°C for 20-25 minutes until wilted and completely soft (make sure you keep all the juices its produced while roasting).
- While the pepper is roasting, cook the lentils. Add the lentils into a small saucepan with the water, bring to boil and simmer for 12-15 minutes until the lentils are soft and have absorbed almost all the water. Drain any excess.
- Place the cooked lentils, the roasted pepper (along with all its juices) tahini, lemon, spices , seasoning and olive oil and blend into a smooth thick dip.
- Serve with rye bread.