I have another houmus (or hummus, houmous, or humus) recipe that I love. So I was dubious about this recipe but curious too. It uses lentils rather than chickpeas which makes it super creamy and higher protein (15g per serving). Totally delicious, easy peasy to make and a great lunch or snack for kids and grown ups alike. Enjoy!
Ingredients – makes 4 cups, serves 8-10.
1 cup brown or green dry lentils
Quarter cup almond butter
Juice and zest of 2 large (or 3 small) lemons
1 clove of garlic, finely grated or crushed with a knife
1 pinch of chili flakes
3 tablespoons olive oil
You can pick up all the equipment I use through my shop.
1. Place the lentils in a pan and cover with around 8 cups of boiling water. Cover with a lid and bring to the boil then simmer for 30 minutes.
2. Drain the lentils and leave them to cool either overnight or for around 15 minutes.
3. Place the almond butter, lemon juice and zest, garlic, chili and a teaspoon of salt in a food processor and process until combined
4. Add the lentils and process until smooth (around a minute)
5. Keep the processor running and add the oil, blend until incorporated.
6. Scrape into a bowl and keep in the fridge for up to 5 days. I found it benefited from chilling before serving just to thicken it up more.