Nutritional Wisdom with Carly Pollack

Lentil Hummus

3/4 cup green or red lentils
1 tbsp sea salt
1/4 cup tahini
3 cloves garlic, minced and mashed to a paste
1/4 cup lemon juice
1/3 cup filtered water
1/4 cup extra virgin olive oil
1/2 small white onion
cumin, to taste
cayenne pepper, to taste

In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander, drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes. In a food processor pureƩ lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season and serve!

1 Batch