green lentil hummus

Happy Monday! The perfect thing to kick start another week at work is this delicious hummus. I wasn’t an immediate convert (I love my chickpeas), but Dani has become obsessed and dreams about this hummus. I’ve heard her talking about it in her sleep. She woke up around 2am one night and contemplated going downstairs just to raid the refrigerator for it. Try it – you’ll love it!

You will need:

  • 3 cups vegetable broth
  • 1 cup green lentils
  • 1 bay leaf
  • 6 garlic cloves
  • 1/4 cup tahini
  • the juice of 2 fresh lemons
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • sea salt
  1. Combine the vegetable stock, lentils, and bay leaf in a medium saucepan. Bring to a boil, then cover and simmer until the lentils are tender, approximately 40 minutes. Then boil uncovered until most of the liquid is gone. Remove the bay leaf and let cool. If you don’t have a lot of time, you can just let it cool for a few minutes – you don’t have to let it cool completely.
  2. In a food processor, blend the lentil mixture with the tahini, garlic, and lemon juice until smooth, adding sea salt, cumin, and paprika to taste. * Note: we love garlic. If you are a vampire, you might want to cut back a little.
  3. Drizzle with olive oil and, to be festive, garnish with a leaf of something (parsley, cilantro, etc). You can serve it warm or at room temperature, or make a big batch to keep in the fridge to use for lunches during the week. You can eat this with anything, but we’ve been using black gluten-free sesame crackers we found at Whole Foods. I’d tell you what brand, but we ate them too quickly and have already thrown the packaging away.

happy eating!

the senoritas

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