Masala-Spiced Lentil Hummus

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 1 cup Red lentils

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Tahini paste

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/2 tsp Curry powder
  • 1 tsp Garam masala
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 3 cups Water

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 cup uncooked red lentils
• 3 cups water
• ¼ tsp turmeric
• 1 tsp garam masala
• ½ tsp curry powder
• ¼-1/2 tsp cayenne
• ½ tsp salt
• 2 tbsp tahini paste
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic

Directions

• Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy.
• Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through.
• Drain and cool.
• Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade.
• Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds.
• Serve with naan bread