Ingredients
2 TBSP tahini
1 TBSP olive oil
juice of 1 lemon
1 clove of garlic
3 cups cooked lentils
½ tsp ground cumin
3 TBSP SCD yogurt (more or less)
salt and pepper (to taste)
No items found.
2 TBSP (30 ml) tahini
1 TBSP (15 ml) olive oil
juice of 1 lemon
1 clove of garlic
600 grams cooked lentils
½ tsp (2.5 ml) ground cumin
3 TBSP (45 ml) SCD yogurt (more or less)
salt and pepper (to taste)
No items found.
Instructions
- Put tahini, olive oil, lemon juice, and garlic in food processor and blend until smooth and the garlic is completely puréed.
- Add the lentils and cumin and purée. The hummus will be pretty stiff at this point.
- Add at least 2 TBSP (30 ml) of yogurt, salt, and pepper and purée some more.
- Check consistency. Add more yogurt if it is still too thick.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD RecipeSupport our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments