MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Lentil Hummus
Categories: Dips, Spreads
Yield: 6 Servings

1 c Dried red lentils; rinsed
2 c Water
1 cl Garlic; up to 2 cl
3 1/2 tb Tahini; up to 4 tb
1 ts Sea salt
1 ts Ground coriander
1/2 ts Lemon zest; up to 1 ts
1/4 ts Paprika
2 tb Red wine vinegar
1 tb Lemon juice;
- freshly squeezed

Total time: 30 minutes

Place lentils and water in a large saucepan. Bring to a boil, then
reduce heat to very low.

Cover and let cook until all the water is absorbed and the lentils are
fully softened, about 20 minutes.

Remove from heat and allow to cool for 30 minutes or more.

In a food processor, add the cooked lentils, garlic, tahini, sea salt,
coriander, lemon zest, paprika, vinegar, and lemon juice. Puree until
smooth.

Add more garlic or salt to taste. This mixture is much looser than a
traditional hummus. When refrigerated, it thickens considerably. So,
you can enjoy it a little thinner, or wait until it is chilled.

Serve with whole-grain pitas or tortillas.

Notes:

You can make the lentils 1 to 2 days in advance, and then refrigerate
until ready to use. They will already be chilled for this dip, and
therefore the puree will be thicker.

Adjust garlic to taste. I use one clove when serving for the family,
but you can use more for adults.

While zest may seem like an unusual addition here, it truly adds some
lovely flavor.

Variations:

Try adding 1/2 ts cumin to this puree for extra spice. You can bump
up the garlic quotient for adults, and also try adding a punch of
heat with hot sauce. If you want to add fresh herbs like cilantro,
basil, or parsley, wait until the dip is cooled and then puree
through.

Tip:

You can always make a double batch if you think you'd like to store
portions of this dip in the freezer!

Per 51 g: 174 cal, 22 g carbs, 6 g fat, 394 mg sodium, 4 g fiber,
10 g protein, low Cholesterol

Recipe FROM: Plant Powered Families by Dreena Burton

Recipe FROM: <https://web.archive.org/web/20180821010239/
http://www.savvyvegetarian.com/vegetarian-recipes/
red-lentil-hummus.php>

Posted by: Judith Kingsbury, Savvy Veg

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