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Red Lentil Hummus Dip
This Red Lentil Hummus Dip is healthy, and perfect to jazz up your veggies, or add to a vegan charcuterie board.
Prep Time
10 mins
Servings: 1
Course:
Condiments
Cuisine:
Vegan
Ingredients
For the hummus:
- 1 cup red lentils soaked, cooked, rinsed - I used Bob's Red Mill
- 3/4 tsp Himalayan sea salt
- 1/4 cup Tahini
- 2 garlic cloves chopped
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- dash of red wine vinegar
- Handful of fresh cilantro
Garnish with (optional):
- a drizzle of olive oil dash of paprika and fresh cilantro!
Instructions
- Soak your lentils overnight in water. Rinse in the morning and transfer to a medium-sized saucepan. Cover with water, lightly salt and bring to boil, simmer for around 20 minutes or until tender. Strain and let cool.
- Combine all ingredients for the hummus into a food processor and blend till well combined, this should take around 1 minute.
- Transfer hummus into a bowl before serving and top with garnish I suggested or of choice!
Cup of Yum
Notes
- Lasts in fridge up to one week in a tight sealed container.