Lentil Hummus
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 34 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 37 mg |
| % RDI: | - |
| iron | 4 |
| vit C | 2 |
| folate | 14 |
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.
Ingredients
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
- Keywords : Appetizers; Snacks; Vegetarian; Lebanese; Summer; Lentils; Parsley;
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