Masala Spiced Lentil Hummus
Classic hummus gets a total remix with this masala spiced lentil hummus! Swapping chickpeas for lentils makes it even creamier, and adding turmeric, curry powder and garam masala gives it a tasty Indian flavor twist.
- 1 cup red lentils (uncooked)
- 3 cups water
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼-1/2 teaspoon cayenne
- ½ teaspoon salt
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 clove garlic (minced)
Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy.
Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through.
Drain and cool.
Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade.
Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds.
Serve with naan bread.
Serve with grilled naan bread, chopped veggies, on a sandwich, wrap, or in a pita, as a salad dressing or in a macro bowl, spread it on toast, topped with a poached egg and greens, or use as a pizza sauce, topped with grilled veggies.
Store in an air tight container in the fridge for up to 7 days.
Freeze in an air tight container or in a freezer bag for up to 3 months.
Serving: 1/8 of batch | Calories: 135kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Sodium: 152mg | Potassium: 232mg | Fiber: 7g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1.9mg