Red Lentil Hummus

A great spin off a classic dip! Perfect for those who have trouble digesting beans or who just need a break from their garbanzo beans. Whip this high protein, high fiber dish up and keep it in the fridge to nosh on all week!

INGREDIENTS

1 cup red lentils (uncooked)

2 cloves garlic

1/3 lemon juiced

Sea Salt

Black Pepper

1 tbsp tahini

1 tsp cumin

1tsp smoked paprika (optional)

DIRECTIONS

1.     In a sauce pot, bring 2 cups of water and lentil to a boil. Turn down to a simmer and cover. Cook for 15-20 minutes or until water is fully absorbed.

2.     While lentils are cooking, place remaining ingredients in a food processor or high speed blender.

3.     Add cooked lentils (be careful as they are very hot) to food processor/blender and puree until creamy. 

4.     Place container in the refrigerator for 10 minutes to allow to cool down and thicken.

5.     Enjoy with veggies, as a spread on a sandwich/wrap or on top of salads. Store in the refrigerator.