Use colorful, delicious red lentils to make hummus, for a break from chickpeas.
- 1 cup red lentils
- 2 large carrots peeled and chopped
- 6 garlic cloves peeled
- 1/2 cup tahini
- 1/2 cup fresh lemon juice
- 1/2 teaspoon salt
- extra virgin olive oil
- smoked paprika
- cucumbers and whole wheat pita
In a small pot, place the red lentils, carrots and garlic with 2 cups water, and bring to a boil over high heat. Lower the heat to keep the lentils simmering, and cook for 10-20 minutes. The lentils will be very soft and starting to fall apart. Drain in a wire mesh strainer, do not rinse.
Place the cooked lentil mixture in the processor bowl, and process until pureed, scraping down as needed to make a smooth paste. Add the tahini and salt and process until smooth. Add lemon and scrape, process to mix.Transfer to a bowl or storage tub.
Serve drizzled with olive oil and sprinkled with paprika.