Lentil & Sun Dried Tomato Hummus
Servings 6, Total Time 15 minutes
This lentil sun-dried tomato hummus blends the traditional flavors we love in hummus with the sweet, nutty taste of lentils. Adding lemon delivers a zesty kick, while aquafaba adds a creamy texture. This hummus will become a favorite on your list and a standout option for any occasion. Topped with refreshing mint and crunchy almonds, it offers a delightful experience for your palate at every level.
Ingredients:
1 cup cooked lentils
1 ½ cups fresh cooked chickpeas or 1 (425g) can of chickpeas
¼ cup marinated sun-dried tomatoes, chopped
¼ cup tahini
4 tbsp olive oil, divided
1 clove garlic, minced
1 tsp tomato paste
1 tsp black pepper
½ tsp red pepper flakes
½ tsp sea salt
2 tbsp lemon juice
2 tbsp aqua fava if needed for consistency
Fresh mint leaves
Chopped almonds
Steps:
If you use non-marinated sun-dried tomatoes, soak them in warm water for about 15 minutes to soften them.
Place all ingredients into a food processor/blender, except for the aqua fava. Blend until smooth and creamy, for about 2 minutes, and add aqua fava as needed for consistency.
Makes about 2 ½ cups. Serve with warm pita or a crispy sourdough. For a gluten free option, serve with crudités.
Notes:
Leftovers can be stored in the refrigerator for up to five days. This hummus makes an excellent spread for a sandwich filled with grilled eggplant, roasted peppers, and halloumi or feta cheese.