Creamy Lentil Hummus
1/2 cup uncooked lentils
1 cup water
1 can (15 ounces) garbanzo beans, undrained
3 cloves garlic
1/4 cup lemon juice (or less, to taste - I like it tangy)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon salt (or less, to taste)
Dash cayenne pepper
Freshly ground black pepper, as garnish (optional)
1. Bring the lentils and water to a boil. Cover and simmer on low heat until lentils are soft and water is gone, about 20 minutes. Allow to cool.
2. In a blender, combine all ingredients (except black pepper) and blend on high until nice and creamy, occasionally stopping to scrape the sides. It can take up to three full minutes to reach the creamiest consistency. Just keep stopping and scraping and tasting until you get it where you want it.
3. Sprinkle some freshly ground black pepper on top before serving. This is optional, of course, but it looks nice and gives that top layer a little extra "bite."
Tastes great with carrot sticks or tortilla chips!
Source of recipe: I am always searching for ways to cram more fiber into my diet. Any place I can stick in some lentils or some good cruciferous veggies... well, it's a good place. Today I was craving hummus and I just happened to notice that I had half a cup of uncooked lentils sitting in my pantry. So a light bulb went on! Why not cook those high-fiber bad boys up and add them to the hummus?