Lentil Hummus with Sundried Tomatoes
A delicious alternative to traditional hummus made with lentils in place of the chickpeas! Perfect snack, to spread on sandwiches or to take on a picnic.
Servings: 20 portions
Calories: 61kcal
Equipment
- 1 Blender
Ingredients
- 200 g cooked puy or brown lentils Cook your own is best... or use the pre-packed or tinned type
- 60 g Tahini
- 60 ml lemon juice
- 50 g sundried tomatoes
- 5 g fresh basil small handful to taste
- 1 cloves garlic
- 1 teaspoon chili flakes
- salt to taste
Instructions
- Put the cooked lentils, and all other ingredients into a blender.
- Blend until smooth and creamy.
- if you need to, add a little water to thin mix if its a bit thick.
- Add salt to taste.. and taste to see if you need to adjust with extra lemon or salt.
- Serve in a bowl with olive oil and lots of crudites and bread for dipping.
Notes
In a blender or food processor blend together the garlic and lemon until the garlic is very well chopped. Let it sit for around 10 minutes. Now add the lentils, tahini & cumin and blend until smooth and creamy. If you need to, add a little water to thin mix if its a bit thick. Add salt to taste.. and taste to see if you need to adjust with extra lemon or cumin. Serve in a bowl with olive oil and lots of crudites and bread for dipping.
Nutrition
Calories: 61kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 201mg | Fiber: 4g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg