America's only gourmet line of heirloom organic lentils and specialty grains

Petite Crimson Lentil Hummus

Petite Crimson Lentil Hummus
Hummus is traditionally made from chickpeas, but no one said you MUST make it that way. This version is just as tasty, and because lentils have more fiber and protein, it's even healthier. Try Timeless Petite Crimson Lentils; the color is striking!
Petite Crimson Lentil Hummus
Hummus is traditionally made from chickpeas, but no one said you MUST make it that way. This version is just as tasty, and because lentils have more fiber and protein, it's even healthier. Try Timeless Petite Crimson Lentils; the color is striking!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1Pound
Prep Time 20Minutes
Cook Time 15Minutes
Ingredients
Servings: Pound
Units:
Ingredients
Servings: Pound
Units:
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1Pound
Prep Time 20Minutes
Cook Time 15Minutes
Instructions
  1. Cover lentils with water (these lentils expand, keep them covered with water in the pot), cook until soft, strain. Save some of the cooking liquid to thin the hummus if needed.
  2. In a blender mix lemon juice, garlic, tahini, spices, and 1/2 cup of cooking liquid. Blend well.
  3. Add hot lentils, a third cup at a time and blend until smooth. May need to add additional cooking liquid to thin.
  4. Taste and adjust seasonings as necessary.
  5. For a different taste treat, substitute cashew butter for the tahini paste.
Recipe Notes

This lentilicious recipe developed by Chef Michelle Loftus, University of Montana Dining’s Executive Sous Chef for Retail Operations. The cashew butter variation is courtesy Martha Stewart.

Share this Recipe