Lemon Garlic Red Lentil Hummus
Enjoy this lemon garlic red lentil hummus! A smooth, protein-rich dip.
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Ingredients
1 ¼ cups red lentils- soaked overnight and boiled
1 garlic clove diced
1 ½ TBSP lemon juice- fresh squeezed
2 TBSP olive oil
1 TBSP tahini
½ tsp salt
¼–½ tsp smoked paprika
250gram red lentils- soaked overnight and boiled
1 Garlic clove diced
1 ½ TBSP (22.5 ml) lemon juice- fresh squeezed
2 TBSP (30 ml) llive oil
1 TBSP (15 ml) tahini
½ tsp (2.5 ml) salt
¼–½ tsp (1.25 -2.5 ml) smoked paprika
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Instructions
To Prepare Lentils:
- If you are following the SCD diet, lentils are legal only when soaked overnight. Soaking the lentils will make them easier to digest. 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!
Nutritional Info
Storage
Notes
If you are not following the SCD diet, soaking the lentils is not required. Just prepare the lentils as the package instructions.
To save time for future batches, measure out 1 ¼cup portions and freeze.
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