Masala-Spiced Lentil Hummus

By á-160091

This hummus has a fun and exotic twist…spiced with garam masala and curry powder, with lentils instead of chickpeas. It is smooth, creamy, spicy, and completely addictive!

Ingredients

• 1 cup uncooked red lentils
• 3 cups water
• 1/4 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon curry powder
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 2 tablespoons tahini paste
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 clove garlic

Preparation

Step 1

LENTILS:
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.

HUMMUS:
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