Lentil Hummus

recipe

Yield:

12 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 5 Minutes
Other: 15 Minutes

Nutritional 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

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

Preparation

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.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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