My love for hummus knows no boundaries. I can happily eat all day every day. I normally make it with chickpeas as the traditional recipe call for but lately I have swapped the for lentils and I am officially in love with this combination! Tiny but mighty lentils are a powerhouse of goodness `and they are extremely versatile. So next time you make hummus maybe swap your usual recipe for this one below! I promise you won’t get regret it!
Makes quite a big bowl – enough for 4-5 people
Around 400gr of cooked lentils – ( used French lentils)
2 tbsp of tahini
The juice of 1 lime
1 garlic clove
3 tbsp of good quality extra virgin olive oil
A generous pinch of salt
Simply place all the ingredients into a food processor and blitz until fairly creamy. Add a dash of water and keep blitzing until you have stretched and very smooth consistency.
Serve with a sprinkle of chilli flakes and some chopped parsley.