somehow i was left with a huge amount of cooked lentils the other day, and was at a bit of a loss at what to do with them. i remembered having seen an article for lentil hummus in martha stewart living and decided to replicate it as the perfect dip to keep in the fridge. pretty delicious i would have to say. best part is that it replaces the tahini with nut butter, so you really can make this without an extra trip to the grocery.
cooked lentils – 2 cups
almond butter – 1/4 cup (Or any other nut butter without sugar)
garlic – 2 pods crushed
olive oil – 1 TBSP
lemon juice – 3 TBSP
hot sauce – 1/2 tsp or to taste
salt – to taste
combine all ingredients in a food processor until smooth. garnish with additional olive oil, chili flakes, or fresh herbs to taste.
don’t be fooled by my attempt at healthful eating here… i’m sure this will end up slathered on bread or eaten by the spoonful. too hard to resist!