For the hummus:
1 cup red lentils, soaked, cooked, rinsed – I used Bob’s Red Mill
3/4 tsp Himalayan sea salt
1/4 cup tahini
2 garlic cloves, chopped
3 tablespoons olive oil
1/4 cup lemon juice
dash of red wine vinegar
handful of fresh cilantro
Garnish with (optional):
a drizzle of olive oil, dash of paprika and fresh cilantro!
Soak your lentils overnight in water. Rinse in the morning and transfer to medium sized sauce pan. Cover with water, lightly salt and bring to boil, simmer for around 20 minutes or until tender. Strain and let cool.
Combine all ingrients for the hummus into a food processor and blend till well combined, this should take around 1 minute.
Transfer hummus into bowl before serving and top with garnish I suggested or of choice!
Lasts in fridge up to one week in a tight sealed container.