I had no pre-soaked chickpeas on hand today, so, in an effort to use up what I've got in the pantry, I decided to make a hummus with lentils instead of chickpeas. It turned out way creamier than my chickpea hummus. It is truly delicious! It may be my new go-to hummus.
Makes about 2 cups
1 serving = 1/4 cup
2 WW pts/serving
1 c. red lentils
2 c. water
juice of one lemon
1 Tbsp extra virgin olive oil
2 tsp sea salt
1/8 tsp fresh ground black pepper
In a small saucepan, combine lentils and water. Bring to boil, then reduce to simmer for 30-45 minutes, or until the lentils have absorbed the water. Remove from heat.
Combine lentils, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth.
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