Heidi’s Red Lentil Hummus

Heidi’s Red Lentil Hummus

As much as I love playing around with different versions of hummus, AND as much as I adore red lentils, I can’t believe I hadn’t ever thought to put the two together. As soon as I read Heidi’s recipe I was itching to try it. While similar to hummus made from chickpeas, there’s a subtle difference in flavour. But the best part is it only takes a few minutes to cook the lentils unlike chickpeas which need soaking and long simmering. I might even go as far as to say this is my new go-to hummus recipe.

250g (9oz) red lentils
2/3 cup tahini
3-4 tablespoons lemon
2 cloves garlic, crushed

1. Bring a pot of water to the boil. Add lentils and simmer for 8-10 minutes or until just tender. Drain really well and allow to cool.

2. Whizz lentils, tahini, lemon and garlic in a food processor until really smooth. Give it a good 5 minutes.

3. Taste and season generously with salt. Heidi calls for 3/4 teaspoon. If the hummus is too thick add a little water, whey or extra lemon. If too runny (like mine was) add more tahini. Whizz and taste again and adjust as needed until you’re happy.

4. Serve with a drizzle of extra virgin olive oil anywhere you’d normally serve chickpea hummus.

Variations

no tahini – the purists won’t like it but cashew or almond butter works fine instead.

milder – skip the garlic.

other legumes – use 2.5 cups cooked chickpeas, white beans or other lentils.

paleo – replace lentils with cooked root veg. Roast sweet potato is especially delish. No need to simmer of course.