Roasted Pepper Lentil Hummus

• Vegan
• Gluten free

• Produce

  • 1/2 cup Chickpeas, raw
  • 3 cloves Garlic
  • 1 cup Lentils, raw
  • 1 Lime

• Condiments

  • 1/4 cup Lime juice, freshly squeezed

• Baking & Spices

  • 1 Cherry pepper
  • 1/4 tsp Paprika, Powder
  • 2 tsp Salt
  • 1/3 cup Sesame seeds, roasted

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, freshly ground powder

• Liquids

  • 8 cups Water

Found on lightorangebean.com

Description

Ingredients

• ½ cup raw chickpeas (yield approximately 1-1/2 cups cooked chickpeas)
• 1 cup raw lentils (yield approximately 2-1/2 cups cooked lentils)
• 8 cups water
• ¼ cup olive oil
• ⅓ cup roasted sesame seeds
• 1 cherry pepper, seeded
• 3 cloves garlic, diced
• Lime zest (from 1 medium lemon)
• ¼ cup freshly squeezed lime juice
• 1 tablespoon freshly ground cumin powder
• 2 teaspoons salt
• ¼ teaspoon paprika powder

Directions

• Soak chickpeas at least 6 hours before cooking. Boil and simmer the lentils and the soaked chickpeas in one pot. Simmer for 30 minutes or until the beans are easily pierced with a fork.
• While the beans are cooking, heat a sauté pan over medium-high heat until hot. Roast the sesame seeds until they are golden brown. Approximately 3 minutes. Set the roasted sesame seeds aside.
• Heat the sauté pan with 1 teaspoon of olive oil until hot. Roast the chopped garlic and red cherry pepper until fragrant.
• Pour the cooked beans into a strainer. Rinse, drain, and then transfer them into a food processor. Add the remaining ingredients except paprika powder and blend until smooth. Garnish with paprika powder and serve warm or cold with vegetables or tortillas.

Nutrition