Roasted Red Pepper + Red Lentil Hummus

• Vegan
• Gluten free

• Produce

  • 2 Cloves Garlic
  • 1/2 tsp Onion powder
  • 1 cup Split red lentils, dried

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Paprika, smoked
  • 1/4 cup Red peppers, roasted
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 3 cups Water

Found on happinessishomemade.net

Description

Ingredients

• 1 cup Dried Split Red Lentils
• 3 cups Water
• 2-3 Cloves of Garlic
• 1/4 cup Roasted Red Peppers
• 2 tsp. Lemon Juice
• 3 Tbsp. Olive Oil
• 1 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Onion Powder
• 1 tsp. Cumin
• 1 tsp. Smoked Paprika

Directions

• Cook lentils and water on the stovetop. (Be sure to use a large enough saucepan as the lentils will double or triple in size) Bring to a boil, cover tightly, reduce heat, and simmer 5-7 minutes until lentils are tender.
• Place cooked lentils and all ingredients into the bowl of a food processor.
• Pulse until smooth.
• Hummus will keep for one week in the refrigerator or three months in the freezer.