Lentil Hummus

5 Jun

I cooked too many lentils tonight for a lentil salad, and decided to try something a little different with the extra cup or so: lentil hummus. I wasn’t sure how it would turn out, but it is delicious. It’s also nice because unlike chickpea hummus, where you either need to use canned chickpeas or soak raw ones well in advance, lentils are super quick-cooking. This only took about 10 minutes to make once the lentils were cooked.

1 cup cooked green lentils
2-3 garlic cloves
2 big tablespoons of tahini
1/4 cup olive oil
1 freshly squeezed lemon
1 tsp salt
pepper, if you want
cilantro makes a good garnish, or can be mixed in if you like

Put everything in the food processor and blend, adding extra salt, pepper and lemon to taste.


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