Lentil Hummus

Author: Canadian Living

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.

  • Portion size 550 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 1 cup red lentils
  • 1/4 cup tahini paste
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced
  • 1/4 cup minced fresh parsley

Method

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.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 37 mg
  • Protein 2 g
  • Calories 34.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil Hummus

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