Spicy Lentil Hummus
Spicy Lentil Hummus

It’s outside the box. It’s unique. It’s Spicy Yellow Lentil Hummus.
Spicy Lentil Hummus

The traditional chickpea hummus will forever be a staple in my home. It has come to the rescue countless times - after school snack, meal on the run, appetizer, and I’ve even given homemade hummus and pita chips as part of a gift basket! 

I will never abandon my beloved chickpea hummus! But I don’t believe the chickpea is a jealous pea. I feel it can share the spotlight with other legumes. That is why I’ve been experimenting with different ingredients. Of course, my black bean hummus is outstanding. But this one - this one is worth the chatter. It’s outside the box. It’s unique. It’s Spicy Yellow Lentil Hummus. 

Join us in our love affair with hummus! CRAZY FOR YUMMY HUMMUS.

Ingredients

2 cups prepared yellow lentils
¼ cup red onion
2 garlic cloves
1 date
2 Tbls. olive oil
2 Tbls. tahini
Salt & pepper
¼ tsp. red pepper flake
Instructions

STEP ONE:
Prepare yellow lentils according to directions. Then cool for about 2 hours.

STEP TWO:
Add the onion, garlic & date to a food processor or blender, pulse until mostly smooth. Add the remaining ingredients and mix on med-high until smooth and creamy. You may need to add more oil if it’s too pasty.

STEP THREE:
Let refrigerate for at least one hour to let the red pepper flake mature to its full flavor potential before serving.

SERVING SUGGESTIONS:
Smear it on a turkey wrap. Feature it with crackers and an array of veggies. Top off a salad. Stuff a pita with it alongside a falafel and cucumber. Hollow out a bell pepper & fill with hummus and drizzle with olive oil. Lightly coat chicken or portobello mushrooms with hummus before you grill. Add to a pasta salad instead of mayonnaise. Or whisk with olive oil and use as a protein packed salad dressing.

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