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Red lentil hummus from Near & Far: Recipes Inspired by Home and Travel (page 24) by Heidi Swanson

  • lemons
  • red lentils
  • tahini
  • black sesame seeds
  • whey

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Notes about this recipe

  • Eat Your Books

    Can substitute kefir for whey.

  • TrishaCP on February 12, 2016

    As others have said, this makes a really creamy and smooth hummus. I didn't miss the nutty chickpea flavor as much as I had thought either, so would definitely make red lentil hummus again. But I did find it verging on bland, so definitely plan more lemon juice, and definitely don't neglect the toppings.

  • cedarmakesthings on January 30, 2016

    Really good, I was at first afraid it was too much tahini, but it had a nice balance. I needed more cooking water than the recipe called for, as it came out a bit dry.

  • Rutabaga on December 25, 2015

    I enjoyed this hummus alternative, although my husband said he prefers chickpea hummus. Your preference will probably depend on whether you like chickpeas or red lentils best. It's very creamy and thick, so extra water (or lemon juice, if you like it tangy) may be needed. I topped it with plenty of flavorful olive oil, nigella seeds, and flaky sea salt.

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