Servings: 8-10
• 12 oz petite crimson lentils (or any variety)
• 2 quarts water
• 3 TBSP lemon juice
• 2 TBSP garlic, minced
• 2 TBSP tahini
• 2 tsp ground cumin
• 2 TBSP salt
• 3 TBSP olive oil

  1. Cover lentils with water in a medium pot, cook until soft and strain.
    Reserve some cooking liquid to thin hummus, if needed.
  2. Add garlic, lemon juice, tahini, and spices to a high-powered blender
    or food processor, with ½ cup of cooking liquid. Blend well.
  3. Add lentils 1/3 cup at a time, and blend until smooth. Drizzle in olive
    oil while blender is running. You may need to add additional cooking
    liquid to thin.
  4. Taste and adjust seasoning, if necessary.
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