Lentil Hummus For Chickpea Haters!

metabolic-cooking-recipesWho hasn’t tasted the delights of freshly made Hummus so far? There are precious little in spreads to be found across the world that can keep up with this food for Gods. And for those clueless people who have no idea what I am talking about, Hummus is a Middle Eastern/ Arabic food dip that dates back to medieval times. It looks like a batter made from cooked, mashed chickpeas and seasoned with the regular suspects of tahini, olive oil, lemon juice, salt and garlic.

My private belief is that once you have tasted Hummus in your life, you literally need to be a superhuman to stay away from it or not think about in any meal wherever there is any sort of bread involved. I personally cannot imagine my falafel or grilled chicken without a generous does of Hummus. Most Hummus enthusiasts also tend to keep a ready supply of Hummus available with every meal and develop paranoiac frenzies if they run low on supplies at mealtimes. However the world is filled with strange people and although Hummus can be a delightful accompaniment with almost any kind of bread, my little one does not like it because she is not too fond of the chickpeas component involved. Get more metabolic cooking recipe ideas here.

We will give you a recipe for hummus, but one that is specially made for people who detest hummus or are allergic to them or even if you have plain and simple ran out of chickpeas in your stock and need to replace that particular ingredient in your Hummus recipe urgently as the case may be.

And with that we bring you today’s special recipe for the day – Lentil Hummus!

The taste of this particular Hummus will be somewhat different from normal Hummus as it sports an earthier taste and is slightly chewier. The best part about this recipe is that it can form a healthy snack alternative in just under 20 minutes!

Ingredients:

o 1/2 cup uncooked lentils + 1 and 1/2 cup water
o 5 tablespoon lemon juice
o 1 garlic clove
o Coriander for seasoning
o 1 tablespoon tahini
o 1 tablespoon extra virgin olive oil
o Salt to taste

Yield: 1 cup

  1. Pick out the pebbles from the lentils and rinse it thoroughly. Add water as directed in the ingredients and let it boil. Make sure the lentils do not stick to the pot. Keep the vessel covered and let it absorb water in low flame for about 15 minutes.
  2. Mince garlic in your food processor and subsequently add the softened lentils, along with all other ingredients. Put in a little water if necessary to get that smooth consistency.
  3. Add salt. Mix well and top it up with coriander leaves.

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