Red Lentil Hummus
Serve this dip with fresh bread or raw veggies, or serve as a sandwich spread with fresh tomato, spinach, carrot and thinly sliced red onion. Adapted from a recipe in La Dolce Vegan:
- 1 C red lentils
- 1 1/2 C water
- 2 Tbs olive oil
- 3 Tbs flax oil
- juice of 1 small lemon (about 1/4 C)
- 1-2 cloves garlic, peeled
- 1 tsp ground cumin
- 1/4 tsp salt
- space
In a medium pot bring lentils and water to a boil. Reduce heat and simmer for 3 minutes. Remove from heat, cover and let stand for 15 minutes. In a food processor blend the cooked lentils, oils, lemon juice, garlic, cumin and salt until smooth. Makes around 2 cups.