Use colorful, delicious red lentils to make hummus, for a break from chickpeas.
Course Appetizer, Main Course
Keyword hummus recipes, plant based dips, red lentils
Author Robin Asbell
2largecarrotspeeled and chopped
1/2cupfresh lemon juice
extra virgin olive oil
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.