If there were to be a staple vegetarian food, one every vegan is required to consume on a regular basis just to be able to call him/herself vegan, I guess it’d be hummus. Lately I’ve been making a batch every week, usually a simple chickpea one with this recipe from FatFree Vegan Kitchen. There was a dark time in my life, though, where I became sick of hummus after eating it every day for months. This is a difficult admonition for me to make, but I must make peace with my past and learn from my mistakes…
And so, this week I decided to switch things up and go for a red lentil hummus. Not only do red lentils yield a hummus very similar-tasting to chickpeas, but they’re also one of the most nutrient-dense beans.
This hummus tastes bright and fresh, perfect for a hot summer day
- 2 cups uncooked red lentils
- 4 cups water
- juice of 1/2 lemon
- 2 cloves garlic
- 1 tablespoon fresh ginger
- paprika, to taste
- cumin, to taste
- salt, to taste
Rinse lentils and cook in water, about 15 minutes. Let cool.
Place all ingredients in food processor/blender and process until smooth. Add any water/oil you deem necessary.
How much easier could a delicious and healthy food get? Well unless you totally scorch the lentils like a first-time cook…then you have a long Saturday night of pot-scrubbing ahead of you.