I’ve been on a bit of a humus and raw veggie kick over the last few days. Really, is there anything better? I’ve been eating store-bought humus and thought, wait, I can do better than that! I began soaking a bowl of dry chickpeas (only for an hour, and with a tablespoon of baking soda – a trick I learned from Christina Pirello) but recalled that I had cooked lentils in the refrigerator. My immediate gratification gene kicked in and I decided to grab what I had on hand for a different type of humus.
Traditional humus is made with chickpeas and tahini (and apparently spelled with two “m”s but I’m a one “m” humus gal). I went with what I had today: lentils and sesame seeds. It’s not the first time I made humus with a twist:
- Black and green humus with black chickpeas and avocado
- Sprouted humus with raw, sprouted chickpeas
- “Asian” humus, also raw, with sprouted azuki beans
- Spicy red humus with kidney beans and jalapeno peppers
And now, lentils!
While this could serve two people I will confess that I ate it all. So, serves 1 -2!
- 1 cup cooked lentils (I made mine in a homemade vegetable stock)
- 1 clove garlic, minced
- Juice of half a lime
- 1 teaspoon sesame seeds
- 1/2 teaspoon avocado oil
Place all ingredients in the food processor and pulse, scraping humus from the side of the bowl as needed, to desired consistency.
I simply loved it! Avocado oil is so light and fresh tasting.
Speaking of avocado oil. I brushed just a bit on a small, white corn tortilla, lightly salted it, and baked for seven minutes on 400F. Perfect chips for this delightful humus!
What twisted humus have you been making lately?