Vegan red lentil hummus

Great alternative to the traditional chickpea hummus. You can use red lentils in place of chickpeas if you have any digestive issues with beans. The soaked split lentils give this hummus a smooth texture and wonderfully nutty flavor that will make this your new favorite way of having hummus. 

Ingredients

1 1/2 cups split red lentils 

3 cups water - more for soaking

1 tbsp apple cider vinegar 

2 tbsp tahini 

Juice of 1/2 lemon

1 minced garlic clove

2 tbsp olive oil

2 tbsp filtered water (if needed)

1/2 tablespoon smoky ground paprika

Salt and pepper

Instructions

Soak lentils for at least 4 hours before cooking. Cover lentils with equal cups of water (1 1/2 cups lentils to 1 1/2 cups water), stir in apple cider vinegar, cover and set aside til the liquid has absorbed. 

Transfer soaked lentils to a pot, cover with water to the top of the lentils. Cook until water has absorbed. Allow to cool.

Into a high speed blender, add cooked lentils, tahini, oil, garlic, seasonings and lemon juice. 

Add water, if needed, to reach the desired thickness of hummus. 

You can adjust the seasonings to your own palette. 

This is a great base for a delicious hummus. You can add olives, roasted bell pepper, roasted pine nuts, etc. 

Enjoy with veggies, pita chips, on a salad or use as a sandwich spread.