Description

Protein and fiber packed red lentils create the perfect creamy base for this lemony, garlicy hummus. After preparing batches of lentils in advance, it only takes 10 minutes to whip up this middle eastern inspired dip.

Ingredients

Scale

1 1/4 cups Red lentils- soaked overnight and boiled

1 Garlic clove diced

1 1/2 Tbsp Lemon juice- fresh squeezed

2 Tbsp Olive oil

1 Tbsp Tahini

1/2 tsp Salt

1/4–1/2 tsp Smoked paprika

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Instructions

To Prepare Lentils:

If you are following the SCD diet, lentils are legal only when soaked overnight. Place lentils in a glass bowl and cover with water. Leave an inch of water, at least, above the lentils. They will expand.
Cover and place in the refrigerator overnight.
Drain lentil and prepare according to the package instructions.

To Make Hummus:

Place all ingredients in a high-speed blender, food processor or use an immersion blender.
Puree until completely smooth.
To garnish, drizzle a little extra olive oil and sprinkle smoked paprika on top.
Serve with veggies or crackers, top salads or complement main dishes. Enjoy!

Notes

* If you are not following the SCD diet, soaking the lentils is not required. Just prepare the lentils as the package instructs.

* To save time for future batches, measure out 1 1/4 cup portions and freeze.

Prep Time: 10 mins
To soak lentils: 12 hours
Cook Time: 20 mins