vegan lentil hummusHummus 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!
Total
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