ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lentil Hummus

Prep time 4 mins
Cook time 5 mins
Other time 15 mins
Yield 12 servings (serving size: 2 tablespoons)

Ingredients

  • 1/2 cup red lentils
  • 3 cups water
  • 1/2 cup rinsed and drained canned chickpeas (garbanzo beans)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves, peeled and crushed

Nutrition Information

  • calories 66
  • fat 3.6 g
  • satfat 0.5 g
  • protein 2.3 g
  • carbohydrate 6.6 g
  • cholesterol 0 mg
  • iron 0.6 mg
  • sodium 112 mg
  • caloriesfromfat 48 %
  • fiber 1.6 g
  • calcium 11 mg

How to Make It

  1. Rinse lentils. Combine lentils and water in a saucepan; bring to a boil. Boil 3 minutes; remove from heat, cover, and let stand 15 minutes. Drain.

  2. Place lentils, chickpeas, and remaining ingredients in a blender or food processor; process 2 minutes or until smooth.

Oxmoor House Healthy Eating Collection