Ingredients
- 3/4 cup dry red lentils, rinsed
- 1/3 cup tahini
- Juice and zest of 1 lemon (3 tablespoons juice)
- 2 garlic cloves
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
Instructions
- In a medium saucepan, bring rinsed lentils and 3½ cups water to a boil. Reduce heat to medium-low and simmer until tender (or smashable by fork), about 15 minutes. Drain well.
- Add the cooked drained lentils (while warm), tahini, lemon juice, garlic, salt, cumin, cayenne, and half of the lemon zest..Cover and puree on high speed until smooth, about 2 minutes.
- Chill in the refrigerator until ready to serve. (Note: Hummus will thicken as it cools.) Serve with remaining lemon zest.
Notes
Per serving: 130 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0g cholesterol, 220mg sodium, 14g total carbohydrate, 3g dietary fiber, 0g total sugars includes 0g added sugars, 6g protein
Nutrition
- Serving Size: ¼ cup
Love the ings. In your recipe & will make tomorrow, Thanks Sharon
Hope you enjoy it, Sharon! 🙂
Sounds delish, lentils are so nutritious. The hummus is probably the testies way to eat.
I have made soup with lentils and lamb goes very well with them.
Bacon too, but then that’s adding proceed meat.
They are not full of flavour by nature, pretty insepid so defo need garlic and spices, also fresh herbs.
Will try your recipe. Need to buy tahini, that’s the secret in hummus.
Which is delish and high in nutrients
Hi Daniela! Yes, you’re so right … lentils are so nutritious! I hope you get a chance to try this recipe … and find it delish! Jackie