Sprouted Lentil Hummus
Hummus is traditionally made with garbanzo beans, but any creamy legume like the lentil will do. Try this Sprouted Lentil Hummus version anywhere you would use traditional hummus. Even use red lentils, if you wish. Lentils can be found in the bulk section of many grocery stores or at Middle Eastern markets. The hummus can be refrigerated in an airtight container for up to 1 week.
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- 2 cups water
- 1 1/2 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini, cashew or almond butter
- 5 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons himalayan crystal, or other salt
- 1/4 teaspoon freshly ground black pepper or 21 Seasonings Salute
Take 1 1/2 cups lentils and put them in a jar. Cover with water and let sit for 1 day. Drain the water and let them sit for one day, until little sprouts appear.
Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment, a coffee grinder or personal food processor and pulse until lentils are broken up, about 10 pulses.
With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
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