Here is how I make our red lentil hummus. It makes a good amount, but you can slather it on a cracker and top it with a sliced boiled egg, dip fresh veggies in it, enjoy it on a sandwich (of any sort) and so many other ways. You can use hummus as your "sauce" for dishes.
First, measure 1 cup of organic red lentils, and rinse them. Add them to a pot and 3 cups of water. Cook them until there is no water left (they will be a mushy consistency). You will need to watch the pot at the end so it does not burn to the pan.
Take off the heat and allow to cool. Go clean something, read a book, fold laundry or enjoy the outdoors for a bit.
Place the cooked and cooled lentils in a food processor and add:
1 can organic chickpeas, drained and rinsed
1/2 cup Tahini
3 Tbsp. Lemon juice (I use fresh squeezed and often use one lemon, and don't measure)
3-4 Cloves of garlic, minced (to your taste)
3/4 tsp. salt
1/4 tsp. cumin
Mix in the food processor, chill and enjoy!
Note: We love garlic in our hummus, but you can easily adjust all the ingredients in this to your liking too.
It's our favorite hummus, next to traditional hummus that uses all chickpeas, olive oil and similar ingredients.
