Lentil Hummus

Is it possible to make hummus look appetizing?

I don’t think so.

Next time, I’ll be more careful with the moisture content.  Here, very little liquid was used and the hummus was still a bit too loose.

Lentil Hummus
Makes one large bowl

4 cups cooked lentils, well drained
4 Tablespoons sunflower butter
6 cloves roasted garlic
splash of olive oil
1/2 – 1 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon black pepper
salt, to taste

Combine all in a food processor and grind to the desired consistency.

To Cook Lentils:

dried lentils, approximately 2-3 cups
1 onion, diced
1 garlic clove, sliced
2 stalk celery, sliced
2 carrots, sliced
1/2 teaspoon thyme
3 cups chicken stock, or more as needed
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon red pepper flakes
salt, to taste

 Sauté diced onion in olive oil.  Then, add garlic, celery and  carrots.  Sauté briefly.  Add all remaining ingredients and bring to a simmer.  Then, reduce the heat and simmer until the lentils are tender.

(Use for above recipe.  Or, add a touch of cream for a simple lentil soup.)