Sun-Dried Tomato Red Lentil Hummus
Need a switch-up from chickpea-based hummus? This Sun-Dried Tomato Red Lentil Hummus is just the thing you need! Red lentils are an excellent base for a hummus because they cook quickly, they're high in fiber, and they blend into an incredibly smooth and pillowy dip.
Servings 1 litre
Equipment
- High speed blender or food processor
- Fine Mesh Sieve
Ingredients
- 1 cup uncooked red lentils
- 1 large garlic clove
- 1/4 cup oil-packed sun-dried tomatoes, minced
- 2 tablespoons tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon Diamond Crystal Kosher Salt
- Fresh black pepper, to taste
- 2 tablespoons oil from the sun-dried tomatoes
Instructions
- Bring 3 cups of salted water to a boil in a medium pot. Meanwhile, thoroughly rinse the red lentils in a fine-mesh sieve under cool water.
- Boil the lentils for 10 minutes, then strain them through a fine-mesh sieve over the sink. Allow the lentils to drain and cool for 10 minutes.
- In a high-speed blender or food processor, blend the cooked lentils, garlic, minced sun-dried tomatoes, tahini, lemon juice, kosher salt, and pepper until smooth and fluffy. Measure 2 tablespoons of oil from the sun-dried tomato container and add the oil to the hummus. Blend again until incorporated. Taste the hummus and adjust the seasoning to your liking.
- Store the hummus in an airtight container in the fridge for up to a week. Alternatively, the hummus can be frozen in an airtight container for up to a month.