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Lentil Sun-Dried Tomato Hummus
MAKES 1½ CUPS
A fresh take on the ubiquitous dip, this hummus is excellent with crackers, crudités or as a sandwich spread. Store extras in the refrigerator for up to a week; return to room temperature before serving.
¾ cup green or brown lentils, rinsed
1 bay leaf
2½ cups water
½ cup oil-packed sun-dried tomatoes
¼ cup tahini
3 garlic cloves, minced
3 tablespoons extra virgin olive oil or avocado oil
-Juice of 1 lemon
1 teaspoon ground paprika, sweet or smoked
½ teaspoon ground cumin
½ teaspoon sea salt
1. In a medium-size saucepan, bring lentils, bay leaf and 2½ cups water to a boil. Reduce heat to medium-low and simmer covered until lentils are very tender, about 30 minutes. Drain lentils and discard the bay leaf. Allow lentils to cool.
2. Place lentils in a food processor container along with remaining ingredients and blend until smooth.
Each tablespoon contains 54 calories, 3g total fat, g saturated fat, 0g trans fat, 0mg cholesterol, 57mg sodium, 5g carbohydrate, 1g fiber, 0g sugars, 2g protein, 2Est GL.