Tangy, with a hint of sweetness, this is my go-to hummus recipe, and works as well with chickpeas as with lentils.
1/2 cup Red Lentils (uncooked)
1 1/4 cups Water
1/2 tsp salt
1/3 cup Lemon Juice (fresh or bottled)
1/3 cup Tahini
2 Garlic Cloves
1 tsp Bragg’s Liquid Aminos or Soy Sauce
1 tsp Honey or Agave Nectar
1/2 tsp Ground Cumin
1. Stir together lentils, water and salt in a pot, cover and bring to a boil over medium-high heat, then reduce and simmer, covered, over low heat until all the water has been absorbed, approximately 10 - 15 minutes.
2. In a blender, add together lemon juice, tahini, garlic cloves (whole), bragg’s or soy sauce, honey or agave, and cumin. Add cooked lentils and puree until smooth. You may have to pause the blender to stir and scrape down the sides a few times to make sure that everything is incorporated.
3. Pour into a container and store, sealed, in the fridge, for up to a week. Enjoy with veggies and even on salads as a dressing.