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Roasted Garlic Red Lentil Hummus

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Roasted Garlic Red Lentil Hummus

(prep cook total yield 2 cups)

The softest, lightest, creamiest hummus ever! Serve with fresh veggies, crackers, chips, sandwiches, wraps and more!


  • 1 cup canned chickpeas + all of the juice from can
  • 1 cup cooked split red lentils (boiled) (or 1/2 cup dry - refer to cooking instructions)
  • 1 head roasted garlic (head of garlic + a drizzle olive oil - refer to cooking instructions)
  • ⅓ cup tahini
  • ¾ tsp salt
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tbsp nutritional yeast (optional - will thicken the hummus a lot)

Roasting Garlic

  1. Preheat oven to 400F.
  2. Peel most of the paper from a head of garlic. Slice top of the head off so that each clove is exposed.
  3. Drizzle the exposed garlic cloves with olive oil. Wrap in aluminum foil and bake for 40-50 minutes or until the cloves are completely tender.
  4. Once the garlic has cooled, squeeze the root to push the roasted garlic out of the cloves.

Cooking Lentils

  1. Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)

Making Hummus

  1. Combine canned chickpeas + juice, cooked red lentils, roasted garlic, and salt in a microwave safe bowl. Microwave for 5 minutes.
  2. Add microwaved chickpeas and lentils to your food processor along with the tahini, olive oil, lemon juice and nutritional yeast (if using.) Process on high until nice and creamy.
  3. Optional: For a super velvety texture, transfer hummus to your Vitamix, Blend-Tec or other high speed blender and blend on high for 1-2 minutes.
  4. Chill before serving. Optional: Garnish with sesame oil, chili powder or paprika, and chili flakes.


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