Red Lentil Hummus

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.

"It's Greek to Me."

Day Three. Worked from home today, and got a ton done. Much needed productivity. Made some yummy food, as well. For breakfast, another burrito (I'm in kind of a rut). For lunch, a sweet potato with maple syrup and pecans and some carrots. For dinner, I did a make-your-own-takeout Greek night: hummus, tzatziki, whole wheat pitas, baked falafel, and Greek salad. Thank goodness for that dinner, because Chris came home in a foul mood. He was a happy man after partaking of some delicious Mediterranean goodness!

Vegan Tzatziki

Makes about 4 (2 Tbsp) servings

5 WW pts/serving

1/2 cup Veganaise

1/4 medium cucumber, peeled, seeded, and minced

juice of 1 lemon

1 tsp dill weed

2 garlic cloves, minced

1/4 tsp salt

1/8 tsp black pepper

Combine all ingredients in a small bowl. Super yummy with warm whole wheat pitas.