My Lentil Hummus is tangy, creamy, and delicious, and it has a spicy kick to it. It was also quick and easy to make. I used some green lentils instead of chickpeas, which really heightened the flavor along with some roasted garlic and tahini. You have got to try this recipe.
1 Head of garlic
4 Cups of brown cooked lentils, (more for garnishing, optional)
1/4 Cup of water, or as needed
1/2 Cup of olive oil
1/3 Cup of fresh lemon juice
1/3 Cup of tahini
1/4 Teaspoon of smoked paprika
1/2 Teaspoon Himalayan salt
Sprinkle of pepper to taste
-Preheat the oven to 400F. Then remove the flaky outer skin of the garlic and then cut the top off of a head of garlic. Add the garlic to a sheet of foil with a drizzle of olive olive and wrap it up loosely and place in the oven for 1 hour and cool until easy to disperse garlic.
-Then place the cooked lentils into a high speed blender along with water, olive oil, lemon juice,
tahini, Himalayan salt, smoked paprika and black pepper. Then unwrap the garlic head and squeeze the cooked garlic into the blender. Combine until smooth.
-Serve the hummus in a medium size bowl and add extra lentils, olive oil, chopped basil or another topping of your choice. Serve with tortilla chips or chopped vegetables. Enjoy!