Hummus can be made in many different ways. Lentils is one. Hummus can easily be a bit dry flavour, but lemon helps lifting the taste.
The recipe gives 400 ml / 14 oz hummus. 10 portions is calculated if you take a spoonful on your sallad, if hummus is more of a feature calculate with 5 portions.
|Nutritional value 1 portion: 112 kcal|
12 g (44 E%)
5 g (37 E%)
5 g (19 E%)
- 250 ml / 1 cup dried red lentils or 500 ml / 2 cups cooked
- 0.25 tsp + 1 pinch salt
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 cloves garlic
- 0.5 tbsp ground cumin
- Boil 250 ml / 1 cup dried red lentils in 500 ml / 2 cups water for 10 minutes with 0.25 tsp salt or according to the instructions on the packet.
- In a bowl, mix 3 tbsp olive oil, 3 tbsp lemon juice, crush 2 cloves garlic and add 0.5 tsp cumin and 1 pinch salt.
- Take a few moments for a relaxing exercise. Scan your body slowly slowly from head to feet. Notice how the body is feeling. Is it tense or you are feeling pain somewhere stop there and “breathe into” the tension or pain and release the it on the exhalation. Take a few deep breaths and relax your whole body.
- Once the lentils are cooked, drain ALL water carefully so the hummus does not get “wet”. Add the lentils to the bowl and mix using a hand held mixer or a blender. Done. Eat with salad, a burger or as a sandwich spread.