Our spin on a classic chickpea hummus using red lentils and smoked paprika for a hint of smoke in every bite. A great way to use up the last bit of tahini hanging out in your fridge.
This will make about 2 1/2 cups.
Equipment: You will need a food processor to make this recipe.
Bring 2 cups of water to a boil and add the lentils. Cook until the lentils have softened (about 12-15 minutes) and drain off any excess water if necessary.
You can also toss the lentils in an instant pot with 1 1/2 cups water, cook on high pressure for 5 minutes and quick release.
Transfer cooked lentils to a food processor and add the rest of the ingredients: tahini, lemon juice, olive oil, salt and smoked paprika. Blend everything together, occasionally stopping to scrape down the sides of the food processor.
If you like your hummus a little thinner, add more olive oil (or water) a tbsp at a time and blend until you reach your desired consistency.
Transfer to a bowl and serve with a drizzle of olive oil and a sprinkle of smoked paprika and chopped parsley (or whatever tender herbs you have on hand).
$4.99 - 16 oz
$10.99 - 500ml
California Olive Ranch