Description
This spicy, Mexican Homemade hummus uses a lentils instead of chickpeas! It’s super easy, creamy and vegan-friendly! Perfect for healthy snacking, or game day!
Ingredients
- 1 cup Yellow Lentils, Uncooked
- 2 cups Water
- ½ teaspoons Salt
- ½ cups Fresh Cilantro, Roughly Chopped And Tightly Packed
- 3 Tablespoons Tahini Paste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Garlic, Minced
- 2 Large Limes, Juiced
- 1-¼ teaspoon Ground Cumin
- ¼ teaspoons Cayenne Pepper, To Desired Level Of Spiciness
Preparation
Combine lentils, water, and salt in a large pan and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium/low and cook until the lentils are very soft, and the water is absorbed, about 40 minutes.
Add cooked lentils into a large food processor along with all remaining ingredients and blend until smooth and creamy, scraping down the sides as necessary. Devour.
