Move over, chickpeas! Red lentil hummus is here to steal the show. This vibrant and flavorful dip offers a fantastic alternative to traditional hummus, boasting an impressive protein punch and a lighter texture. It’s perfect for those seeking a healthy and delicious snack, appetizer, or even a protein-rich spread for sandwiches and wraps.
Ingredients:
- For the Hummus:
- 200g dried red lentils (1 cup | 7 oz): The base of this protein-packed hummus!
- 3 Tbsp tahini: This sesame paste adds a nutty richness and creamy texture.
- 1/2 Tsp cumin: Warm, earthy spice that complements the lentils beautifully.
- 1/2 Tsp salt: To enhance the overall flavor.
- 180 ml ice cold water (3/4 cup): Adjust the amount to achieve your desired consistency.
- Juice of 1 lemon: Adds a touch of tangy brightness.
- For Garnish (optional):
- Fresh coriander, chopped: Fresh herbs bring a pop of color and freshness.
- Chili flakes: A touch of heat for those who like a little kick.
Instructions:
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Rinse & Repeat: In a fine-mesh strainer, rinse the dried red lentils thoroughly under cold running water until the water runs clear. This removes any debris and ensures a clean flavor.
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Lentil Power: In a medium saucepan, combine the rinsed lentils with 4-5 cups of fresh water. Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape. Don’t overcook them! Drain any excess water using a strainer.
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Cool Down: Transfer the cooked lentils to a bowl and let them cool slightly. You can cool them completely at room temperature or speed up the process by placing them in the refrigerator for 15-20 minutes. Patience is key here, as hot lentils can make the hummus difficult to blend smoothly.
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Tahini Time (Optional): If your tahini is thick and stiff, whisk in a tablespoon or two of water or olive oil. This makes it pourable and easier to blend into the hummus for a uniform texture.
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Blending Bliss: In a food processor or blender, combine the cooled lentils, tahini, cumin, salt, and lemon juice. Blend until you reach a smooth and creamy consistency, scraping down the sides as needed. Be patient and blend for a good minute or two to ensure a truly creamy hummus.
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The Perfect Consistency: Add the ice cold water, a tablespoon at a time, if the hummus is too thick. The ice water helps achieve a cool and refreshing texture without adding extra heat.
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Taste Test Time: Take a moment to taste the hummus and adjust the seasonings as needed. You might want to add more lemon juice, salt, or cumin depending on your preference. Don’t be afraid to experiment!
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Serve & Enjoy: Transfer the hummus to a serving bowl. Drizzle with a little olive oil (optional) for an extra touch of richness and garnish with your desired toppings like fresh coriander and chili flakes for a burst of color and flavor.
More Info:
- Red lentil hummus is naturally vegan and gluten-free, making it a great choice for those with dietary restrictions.
- Feeling adventurous? Roast some red peppers or garlic cloves along with the lentils for an added depth of flavor.
- Leftover red lentil hummus can be stored in an airtight container in the refrigerator for up to 5 days. It’s perfect for meal prep and healthy snacking throughout the week.
Conclusion:
Red lentil hummus is a revelation. It’s protein-packed, flavorful, and surprisingly easy to make. So ditch the store-bought tubs and give this healthy and delicious recipe a try. You might just find yourself reaching for it over and over again!