Red Lentil Hummus
Summary
The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.
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- Prep time
- 20 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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2 tbsp
Ingredients
Ingredients
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water
- 1 1/2 cup
- 1 1/2 cup
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red lentils (dried)
- 1/3 cup
- 1/3 cup
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olive oil
- 1 tbsp
- 1 tbsp
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tahini
- 1 tbsp
- 1 tbsp
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lemon juice
- 1 tbsp
- 1 tbsp
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garlic (minced)
- 1/2 tsp
- 1/2 tsp
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ground cumin
- 1/2 tsp
- 1/2 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Recommended for You
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Hummus de Lentejas rojas
20 min30 min8 -
Mediterranean Zucchini
10 min20 min4
Directions
Directions
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In a small saucepan combine water and dried red lentils and bring to a boil over medium-high heat.
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Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes or until lentils have split and become soft. Cool and transfer to a food processor.
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Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper and process 30 to 60 seconds or until smooth, stopping to scrape down sides as needed.
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Transfer to an air-tight container and store in the refrigerator up to 5 days until serving time.