Red Lentil Hommus
1 ½ cups cooked red lentils
1–2 cloves garlic
2 tablespoons (45 grams) tahini
2–3 tablespoons freshly squeezed lemon juice
¼–½ teaspoon salt
2–4 tablespoons water
extra-virgin olive oil
sweet paprika, cumin or fresh herbs (parsley, chives, basil, dill)
vegetable crudités and/or healthy crackers
Place lentils, garlic, tahini, 2 tablespoons of lemon juice and 1/4 teaspoon of salt in the bowl of a food processor and process until smooth. You may need to stop and use a spatula to wipe the sides down a few times while doing this.
When smooth, add 2 tablespoons of water and process until well mixed in and smooth.
Taste and add more garlic, lemon juice or salt as needed.
If still quite thick, add more water for a softer texture, but do note that it will thicken as it stands.
Serve drizzled with olive oil and sprinkled with paprika, cumin or any other spice or fresh herbs of choice.
To cook red lentils: Rinse ½ cup red lentils, then place in saucepan and cover generously with water. Cover and bring to the boil. Uncover, turn heat down to a simmer and cook for 10 minutes exactly. Drain and allow to cool before making hommus.