raw sprouted red lentil hummus….

by goodnessis

After perfecting the hummus recipe, I decided to do some experimenting.   Sometimes chickpeas can be quite heavy, so this recipe which was given to me by my friend, Leon was a nice, light alternative.  Also, the taste is amazing.  I am giving two recipes here.

One, where the red lentils are sprouted and no cooking is involved.  This one  has a taste of its own, whereas the other, where there is no sprouting, just soaking and then cooking, has a similar taste to regular hummus.

It is important to soak the lentils overnight or for at least 7 hours, as this gives them a more creamy texture and aids in digestion.

Sprouting is  germination, a process where all the vitamins, minerals,  proteins, and essential acids that lay dormant in raw seeds, grains and beans, activate and multiply.  Sprouting also eliminates certain acids and toxins in plant life that would otherwise interfere with digestion.

 

Raw Sprouted Red Lentil Hummus

1 cup of sprouted red lentils (soaked and sprouted as below)

1/2 cup tahini

1/2 tspn freshly ground cumin

juice of one lemon

salt and pepper

filtered water

To sprout red lentils, place the lentils in a bowl and fill with filtered water. Let them soak overnight, or for at least 7 hours.  Once soaked, place a colander over the bucket or bowl, and drain all the water.  Leave the lentils in the colander overnight.  Rinse the lentils, and allow to sit overnight again. The lentils should start to sprout a tail.   This takes about two days.  The longer the tail grows, the more water it retains, which means less flavour.

In a blender, blend all ingredients, adding water until you reach a creamy texture (or one that you desire).

Taste the hummus and adjust any ingredients to your liking - lemon juice, tahini, cumin, salt or pepper.

Drizzle with olive oil, dust with sweet paprika and sprinkle with toasted pine nuts.

Red Lentil Hummus

1 cup of red lentils (soaked overnight)

1/2 cup tahini

1/2 tspn freshly ground cumin

1/2 tspn hungarian spicy paprika (optional)

juice of one lemon

salt and pepper

filtered water

After soaking the lentils, place in a saucepan and just barely cover with water.  Simmer covered until the lentils are soft, 20 – 30 minutes  and stir occasionally so all the lentils cook.  Try not to be tempted to add more water.  Drain the lentils, keeping any excess water  to add later.

In a blender, blend all ingredients, adding water until you reach a creamy texture (or one that you desire).

Taste the hummus and adjust any ingredients to your liking - lemon juice, tahini, cumin, salt or pepper.

Drizzle with olive oil, dust with spicy paprika and sprinkle with toasted pine nuts.

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Shared goodness from Stacey