Hummus is yummy and there are so many varieties! As the weather warms up, it’s time for chips and dips. Want a fun way to spruce up an old favorite? How about making a fiber and protein packed version of this creamy dip with my vegan lentil hummus recipe!
- 2 cans lentils, drained
- 2 tablespoons lemon juice
- 1-2 garlic cloves
- ¼ cup tahini
- ¼ cup olive oil
- 1 ½ teaspoons cumin
- ½ teaspoons paprika
- 1/4 teaspoon ground corriander
- Salt and pepper, to taste
- 2 tablespoons water
In a high powered blender or food processor, combine lemon juice and tahini. Process for 30 seconds. Add in olive oil and process for another 30 seconds.
Add remaining ingredients, except the 2 tablespoons of water. Process for 1 minute.
Check consistency and if not creamy enough, add water in 1 tablespoon at a time and process until hummus is completely smooth.
Sprinkle with paprika and minced parsley. Serve with chips, crackers or raw veggies and enjoy!
