RED LENTIL HUMMUS
For when you wanna dip but you wanna be dipp-erent! (lol wut?)
When I dip, you dip, we dip!
I love dips, I love them! I always have a variety of pesto, hummus, or guacamole in my fridge to pair with my Siete Foods, Simple Mills, or other variety of chips! So here is a dipp-erent style of hummus, with red lentils rather than chick peas, and a dash of beet powder for that POW of color!
What you need:
1 cup of red lentil (rinse and let dry)
2 medium garlic cloves
3 tablespoons of creamy tahini
5 tablespoons of your bed EVOO
1/4 cup (or based on your preference) freshly squeezed lemon juice
2 teaspoons of sea salt
ground pepper to taste
one teaspoon beet powder
Roast garlic cloves in the oven for five minutes at 375 degrees with olive oil and a dash of salt
Prepare the red lentils (see how to here)
Once red lentils and garlic are prepared add everything into a food processor and blend until creamy!
This recipe is so so easy and can last in your fridge for up to a week! Depending on the creamy consistency I also used it as a pasta sauce which added a very flavorful creamy punch to a veggie filled pasta! (recipe coming soon!)
As always, let me know your thoughts and tag me in your recipe creations!