Lentil Hummus

Normally hummus uses chickpeas as their base. But today I'm making a small pot of lentils instead to make this hummus more friendly to those with IBS. I'm simply taking my Classic Hummus, and swapping out the chickpeas for lentils. Each serving is 2 tbsp (30 g)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add lentils and water to a small pot, covered. Bring to boil over high heat, then reduce heat to low. Simmer with the cover on for about 25 minutes, or until the lentils are soft enough to smash them between your fingers. Remove from heat and let them cool for about 15 minutes.

Step 2

Add the cooked lentils to the food processor with the remaining ingredients. Thin out with a small splash of water (if necessary), and blend until smooth.

Step 3

Store in the fridge for up to 1 week.

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