Red Lentils Hummus
A creamy red lentil hummus made with chickpeas, tahini, roasted garlic and lemon, creating a smooth, protein-rich dip perfect for sharing or snacking.
Equipment
- Weighing scales
- Medium saucepan
- Mixing bowl
- Whisk
- Citrus juicer
- Measuring cups
- Blender
- Spatula
- Serving bowl
Ingredients
- 800 g Chickpeas (cooked)
- 400 g Red lentils (cooked in aromatic spices)
- 80 g White sesame tahini
- 80 ml Water - filtered (adjust consistency as needed)
- 20 g Garlic (roasted)
- 1 each Lemon (juice to taste)
- 30 ml Olive oil
- 1 teaspoon Pink salt (to taste )
To serve
- 360 g Carrots (sticks - blanched - 30g per portion)
Method
- Assemble and measure all ingredients.
- Add the cooked chickpeas, cooked red lentils, olive oil, tahini, lemon juice and roasted garlic to a food processor.
- Blend for about 2 minutes until smooth and creamy.
- Add warm water gradually to reach your desired consistency.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and finish with a drizzle of olive oil, fresh coriander, chilli flakes and pea shoots or microgreens if desired.
Nutrition Facts
Serving: 100gCalories: 222kcalCarbohydrates: 30gProtein: 10gFat: 8gSodium: 223mgPotassium: 450mgFiber: 9gSugar: 5gVitamin A: 5037IUVitamin B1: 0.3mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 0.5mgVitamin B6: 0.2mgVitamin C: 4mgVitamin E: 1mgVitamin K: 9µgCalcium: 62mgCopper: 0.4mgFolate: 187µgIron: 3mgManganese: 1mgMagnesium: 54mgPhosphorus: 238mgSelenium: 6µgZinc: 2mg