Ingredients
Units
Scale
- 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