Red Lentil Hummus with Cumin and Sriracha
Ingredients
The base
-
½
cup
dry skinless red lentils
-
1½
cups
vegetable broth
-
2
cloves
garlic
The flavorings
-
2
teaspoons
nutritional yeast seasoning
-
½
teaspoon
ground cumin
-
1
tablespoon
tahini
-
¼
teaspoon
Sriracha chile sauce
-
½
teaspoon
liquid amino acids or reduced-sodium soy sauce
-
5
teaspoons
lemon juice
-
1
pinch
salt
-
1
pinch
white pepper
The finishing touches
-
2
tablespoons
extra-virgin olive oil
Instructions
- Rinse and drain the lentils.
- Combine lentils, broth, and garlic in a pot, bring to a boil, then simmer for 20 minutes until soft.
- Cool the mixture slightly.
- In a food processor, blend the cooked lentils, garlic, nutritional yeast, cumin, tahini, olive oil, Sriracha, amino acids, lemon juice, salt, and pepper until smooth.
- Drizzle in olive oil while the processor is running.
- Transfer the hummus to a serving dish, drizzle with more olive oil, and sprinkle with paprika and cumin if desired.
- Serve with pita chips, crackers, tortilla chips, or vegetables.
Nutrition Facts (estimated)
Servings
9
Calories
81
Total fat
4g
Total carbohydrates
8g
Total protein
3.5g
Sodium
128mg
Cholesterol
0mg
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