Red Lentil Hummus
Rich and creamy hummus with red lentils filling in for chickpeas.
- 1 cup dried red lentils
- ¼ cup smooth tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons melted coconut oil
- 2 garlic cloves
- ½ teaspoon grated fresh ginger
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- freshly ground black pepper
- Water as necessary
Get a mid-sized pot of water boiling and add the lentils. Turn the heat down to low and let the pot simmer with a cover on until the lentils are tender, about 15 minutes.
Drain the pot and let the lentils cool for 10 to 15 minutes, then transfer them to a blender along with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend that stuff until it has a creamy consistency. Add 1 tablespoon of water if the mixture is too thick, or more as desired. Taste and adjust the seasonings to your preference, then let chill in the fridge until ready to use.
Serve with fresh vegetables or naan for dipping.