NomEatNom - Red Lentil Basil Hummus

You may have noticed it’s been a few days since my last post! (Or maybe you haven’t…just humor me.)

Things have been super busy in the NomEatNom household as we’ve worked to make the big move from Blogger to WordPress. We still have a bit of tweaking to do and some additions to make, but I’m definitely excited about the new site design so far!

As you can imagine, not only has all of this renovation left little time for writing, but it’s also left a lot less time for cooking!

*Sob!*

Thankfully, I can always count on hummus! Quick, easy, versatile, and oh so yummy!!

In this latest variation, I combined all the things we know and love about traditional hummus with my love of red lentils! I’d been dying to experiment with red lentils again ever since our fantastic Roasted Red Lentil Casserole.

This little dish definitely hit the spot!

Red Lentil Basil Hummus

By tonya@nomeatnom.com, January 28, 2013

Ingredients:

Red lentils (dried) - 1 cup
Water - 2 cups
Chickpeas - 15 oz. can, rinsed and drained
Olive oil (extra virgin) - 2 T extra virgin
Tahini - 2 T
Lemons - juice from one half
Garlic (fresh) - 3 to 4 cloves, peeled and coarsely chopped
Basil (fresh) - 20 leaves, chopped
Red pepper (crushed) - 1/4 to 1/2 tsp.
Salt (pure) - (according to taste)

Instructions:

Combine the lentils and water in a medium pot, and bring to a boil. Reduce the heat, cover, and allow the lentils to simmer for about 30 minutes.

When the lentils are ready, combine them with all of the remaining ingredients in a high-speed blender (I <3 my Vitamix!) or food processor. Process until smooth and well-combined.

Serve with veggies, whole grain naan or pita bread...or whatever your taste buds desire!