During my food detox I was desperate for a dip that I could have with my veggies. So my mom recommended trying to make a lentil hummus, since I was allowed to have lentils.
I totally winged it and it was a success! I’m happpy to share with you my little creation.
Here is my recipe:
1 cup lentils (I used red lentils)
2 cup water
Juice of 1-2 lemons
2 cloves of garlic
4-6 tablespoons of olive oil
1/4 tsp Cumin
Pink Himalayan sea salt to taste
Bring 2 cups of water to a boil and add the dry lentils. Lower heat to a simmer and cook lentils until it has absorbed all the water (approximatley 10-15 minutes.
Once the lentils have cooked, place in a food processor. Add the juice of 1 lemon, olive oil, Cumin and garlic, blend until smooth.
Add Pink Himalayan sea salt, and additional cumin and lemon juice according to taste.