We eat hummus by the bucket in our house. Seriously, I make a batch and it's gone within a few days. I love experimenting with different flavours and testing them out on my husband and daughter. Lets face it, if they don't like it, I won't be making it again. There are certain things I require in my hummus: creaminess and full flavoured. And this recipe has them both.
I like to use lentils instead of beans for a few reasons. Beans are very hard to breakdown and digest properly. This can cause bloating and flatulence... and lots of it. One of the reasons for this it that beans contain sulfur, so if you have an intolerance to sulfur, which lots of people do, then beans won't fly. Lentils are super easy to prepare, they don't contain sulfur and they are easy to digest and absorb. They are also really high in protein. It's an all around win with lentils as far as I'm concerned.
This recipe makes 4 cups of hummus. This hummus also freezes beautifully.
- 2 cups organic red lentils, uncooked
- 6 cups of water
- 1/2 cup lemon juice, about 3 lemons
- 1/2 cup sunflower seed butter (any nut butter would work)
- 1/2-1 jalapeno, deseeded
- 5 cloves garlic
- 1/2 cup cilantro
- 1/4 cup extra virgin olive oil
- 1 -1.5 tsp sea salt
- 1/4-1/3 cup water
- Rinse lentils in a strainer and place in a large pot with 6 or more cups of water. Bring to a boil and then cook on medium heat for about 20 minutes. The lentils should be mushy. Strain out the remaining water.
- In a high speed blender, place sun butter, lemon juice, garlic and cilantro. Blend until combine. Add remaining ingredients and blend for about 1-2 minutes until nice and creamy. Taste and and adjust ingredients accordingly.
- Make sure to eat some while it's warm (SO good!) and then place into glass jars for later and freezing.
This hummus is excellent on a salad, as a dip or as a condiment. You could also just eat it alone, as my daughter likes to do.