By now you know that I love HUMMUS. I try and make my own and keep in the fridge for snacking on. I usually make the chick pea/ garbanzo version. But last week, I was tempted into making a lentil version that I found in the March 2012, Martha Stewart Living magazine. The recipe called for cashew butter, but I still had some Tahini from my last batch of hummus. Some Advice. Don’t be afraid to substitute. The hummus came out great.
- 3 cups brown lentils
- 1 1/2 Tbsp Tahini ( all natural creamy purée of sesame seeds)
- 1/4 cup of lemon juice
- 1 clove garlic crushed
- 1/2 tsp cayenne pepper ground
- 2 Tbsp extra virgin oil
- 1/2 tsp salt
- Parsley to garnish
- Cook lentils per instruction in packet. Let cool.
- Don’t forget to drain off excess water, otherwise your hummus comes out very thin and watery.
- In a blender, blend all ingredients, except parsley until smooth. When done, the hummus should be a thick consistency.
- To serve, transfer to a bowl, add tablespoon oil, dash of cayenne and parsley to garnish.
- Delicious with pita bread pieces, crackers or chips.