Lentil Hummus
Drizzle this golden smooth dip with a little extra-virgin olive oil if desired. Serve with celery and carrot sticks and toasted pita wedges. Tahini, a paste made of sesame seeds, is available in most supermarkets.
Servings: 2-1/4 cups (550 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 34 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 37 mg |
| % RDI: | - |
| iron | 4% |
| vit C | 2% |
| folate | 14% |
-
1 cup (250 mL) red lentils
1/4 cup (50 mL) tahini paste
3 tbsp (50 mL) lemon juice
3 tbsp (50 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
2 cloves garlic, minced
1/4 cup (50 mL) minced fresh parsley
Preparation:
In large pot of boiling salted water, cover and simmer lentils until tender yet shape remains, about 10 minutes. Drain and let cool to room temperature.
In food processor, pur?together lentils, tahini, lemon juice, oil, salt and pepper until smooth. Stir in garlic and parsley. Transfer to small bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source
Canadian Living Magazine: December 2005
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