Hummus
Prep:
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Cook:
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Ingredients
1 pound dry lentils
½ cup sesame tahini
¼ cup olive oil
juice from 1-2 lemons
2 cloves garlic, crushed
1 tsp cumin
1 dash cayenne
1 tsp sea salt
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454 grams dry lentils
118 ml sesame tahini
60 ml olive oil
juice from 1-2 lemons
2 cloves garlic, crushed
1 tsp (5 ml) cumin
1 dash cayenne
1 tsp (5 ml) sea salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Soak lentils overnight, then boil until soft (about 1.5 hours for brown lentils, 0.5 hours for red lentils).
- Drain, then whip in a food processor or grinder.
- While whipping, add in remaining ingredients.
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Nutritional Info
Storage
Notes
Serve warm, topped with olive oil and finely diced tomatoes and cucumbers. Use cut up fresh veggies for dipping (then dig in with a spoon when no one's looking).
Used with permission from
SCD Recipe
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