raw sprouted or cooked red lentil hummus

by goodnessis

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Sometimes hummus made from chickpeas can be quite heavy.  This recipe which was given to me by my friend, Leon it is a nice, light alternative.  Also, the taste is amazing.  I am giving two recipes here.

One, where the red lentils are soaked, sprouted and raw – no cooking is involved.  This one has a taste of its own, whereas the other – cooked, is a very quick and easy hummus which can be ready in 20 minutes and has a similar taste to regular hummus.

 raw sprouted red lentil hummus

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.

serves 4

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 high-speed 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. Trickle with olive oil, dust with hot paprika and sprinkle with nuts or seeds of choice.

4V7A1971 cooked red lentil hummus

Red lentils cook very fast – 15 minutes without soaking.  You can also use split mung beans instead of red lentils, as they cook almost as fast and don’t require soaking.

1 cup of red lentils

1/2  cup tahini

1/2 tspn cumin seeds

1/2 tspn hungarian spicy paprika (optional)

juice of one lemon

salt and pepper

Place the rinsed lentils in a saucepan and just barely cover with water.  Simmer covered until the lentils are soft and have a mushy consistency –  15 – 20 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.  Ususally I can judge the consistency and there is no need to drain.

In a small pan, lightly dry roast the cumin seeds, then crush them with a mortar and pestle.  Add to the lentils with the salt, lemon juice and tahini.

Using an immersion hand blender, blend all ingredients, 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.  Trickle with olive oil, dust with spicy paprika and garnish with fresh garden coriander.  I like to serve it with sliced carrot, beetroot and crunchy fennel pieces.

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Shared goodness from Stacey