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Red-Lentil Hummus

Red-Lentil Hummus

Lentils are a great substitute for chickpeas when it comes to making hummus. The red lentils used in this dip are a nice change of pace, but you won’t lose any of the metabolism-boosting benefits associated with traditional hummus.

Lentils are loaded with filling fiber and protein, so just a little will go a long way in keeping you full. Enjoy this dip with raw broccoli or toasted whole-grain pita wedges.

Ingredients

  • 1 cup red lentils, rinsed
  • 1/2 teaspoon sea salt, plus more for finishing
  • 1/4 cup tahini
  • 1/2 garlic clove, smashed
  • 3 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon red-wine vinegar
  • 1/4 teaspoon coriander
  • 1 tablespoon extra-virgin olive oil for drizzling
  • Pinch sweet paprika
  • 1 1/2 tablespoons minced parsley
  • Greek yogurt, optional

Preparation

1. Place lentils in a 2-quart pot; cover with 2 cups water. Boil, then reduce heat and simmer until tender (about 20 minutes).

2. Combine lentils, salt, tahini, garlic, olive oil, lemon juice, vinegar, and coriander in a food processor and blend until smooth.

3. To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil. Sprinkle with paprika and parsley. Top with Greek yogurt if desired.

Written by Diane Levy

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