The idea for this recipe came from a man who sold me organic black lentils at the farmer’s market. “Try making hummus with them,” he said. “It’s delicious.” Since the GI of lentils is low and they’re high in fiber, I decided to give it a try. And I agree, this is delicious- it’s one of the best dip recipes I’ve made. I serve it with carrot and cucumber sticks.
- 1/2 cup dried black lentils
- 2 1/2 cups water
- 1/2 cup Tahini (sesame paste)
- 2 tablespoons olive oil
- 2 garlic cloves
- 1/2 teaspoon salt
- Juice of 1 lemon
- Boil the lentils in the water until soft, approximately 40 minutes, drain and save the liquid.
- In a food processor combine the lentils, tahini, garlic, olive oil, salt and lemon juice. Blend until smooth.
- If the hummus is too thick, add the reserved cooking liquid in small quantities until desired consistency is achieved.
- Add lemon juice to taste.