Posted on July 31, 2018 by Emily Forbes
I have yet to meet a person who doesn’t like hummus. Originating from Levant countries, the garlicky, chickpea dip is now common to UK diets. The word “hummus” actually means chickpeas in Arabic, the primary ingredient of course. Hummus is packed full of fibre, healthy fats and protein and a stable in vegan and vegetarian diets. Bought from the supermarket you can find an array of flavours and twists on the chickpea classic. But hummus is actually really easy to make at home and here I share with you a simple lentil hummus recipe.
On my recent holiday to Mallorca I came across some lentil hummus and personally thought it was better than the chickpea version. This is often how I create many of my recipes; I’ll keep the label off foods products, then play around with the ingredients in my kitchen. And apologies, the ingredients are often rough estimates as I work with taste and consistency.
Ingredients
- 1 packet Merchant Gourmet puy lentils
- Juice of 1 lemon
- Glug of olive oil (maybe around 2-3Tbs)
- Water (4Tbs -ish, I play with this depending on what consistency I want)
- 1 Tbs tahini
- Couple of garlic cloves
- Salt and pepper to taste
- 1 tsp ground cumin
Method
- Place all ingredients in a blender and blitz up until desired consistency is achieved, adding more oil/water if needed.
- Serve with crudites, bread or salad and enjoy.
Let me know what you think. Here is an old blog with a recipe for sweet potato hummus from Chris and other snack ideas.