Recipe inspired by Emily’s famous Dill Hummus.
This is a lighter and extra nutrient-dense version of the popular plant-based dip. Made without chickpeas, packed with fresh veggies and ready to enjoy in about 5 minutes!
Garbanzo beans or chickpeas that are traditionally used in a hummus recipe can be hard to digest for many people unless they are carefully sprouted. So for this reason, I decided to swap chickpeas for red lentils. Inspired by one of our community members recipe, I included tons of fresh veggies to the mix and it turned out great! This looks and tastes like traditional hummus, especially when garnished with herbs and a drizzle of high-quality olive oil.
Healthy Lentil and Vegetable Hummus
- 2 1/2 cups cooked red lentils (about 1 cup dry)
- zest from 1/2 organic lemon
- juice from 1 lemon
- 2 tbsp coconut aminos
- 3 tbsp tahini
- 3 garlic cloves minced
- 1 cup dill chopped
- 1/2 cup apple finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/2 cup cucumber finely chopped
- Celtic sea salt and fresh ground pepper to taste
- a splash of water if needed to blend easier
- other seasonal veggies
- fresh herbs
- chilli pepper
- Put all the ingredients except the apple, bell pepper, and cucumber into a food processor and blend. Once smooth, add the apple, bell pepper, and cucumber and pulse several times until well integrated.
- Taste, adjust salt and pepper. Add any additions you like.
- Place on a platter or bowl, drizzle with olive oil. Scatter with fresh herbs and veggies. Sprinkle with spices and enjoy!
Looking for ways to include hummus in your recipes? Here are a few ideas:
Dedicated to your health & wellbeing,