Creamy Red Lentil Hummus
Move over chickpea hummus! This is a super creamy spread that can be used as a dip for your favorite raw veggies, mayonnaise replacement in your egg salad, or filling for avocados. 1 Earthfood per serving:❤️
Servings Prep Time
16servings (serving size: 1/4 cup) 5minutes
Cook Time
15 minutes
Servings Prep Time
16servings (serving size: 1/4 cup) 5minutes
Cook Time
15 minutes
Ingredients
  • 1cup red lentils, dryI like Bob’s Red Mill brand
  • 3cups water
  • 115.5-ounce can white beans (cannellini or great northern), rinsed
  • 2cloves garlic
  • 2tbsp. tahini (sesame seed paste)
  • 1/4cup extra virgin olive oil
  • 2tbsp. fresh lemon juiceAbout one lemon or you can use Lakewood PURE Lemon Juice.
  • 2tsp. Sea salt
  • 1tsp. smoked paprika
  • 1/2 tsp. fresh ground pepper
Instructions
  1. Rinse lentils and place in a pot with water. Bring to a boil, reduce heat to medium-low and cook until tender- about 15 minutes. Drain if any remaining water is left in the pot.
  2. Add lentils and remaining ingredients to a food processor and blend until smooth, scraping the sides of the bowl as needed.
Recipe Notes

Nutrition Facts per servingCalories: 110Total Fat: 5 g; Saturated Fat: 0.5 g; Sodium: 300 mg; Potassium: 75 mg; Total Carbohydrate: 13 g; Dietary fiber: 5 g; Net Carbohydrates: 8 grams; Sugar: 0 g;Protein: 5 g