Make this super quick hummus when you are short on time, or just want a break from your regular chickpea hummus (though who are we kidding, when would THAT ever happen?!). This recipe is so easy and quick, especially when you've got all of the ingredients easily on hand.
You can experiment with marinated or simple canned artichokes here, I used marinated since that was what I had in the pantry. The ice bath to cool the hummus is optional, or you could let the lentils cool before blending too. Enjoy!
Creamy Red Lentil Artichoke Hummus
~ adapted from Local Haven
1.5 cups Split Red Lentils, rinsed well (I used Flourist Split Red Lentils)2.5 cups water
5 tbsp lemon juice
1/3 cup tahini
2 tbsp olive oil
1.5 tsp salt
1 400ml jar marinated artichoke hearts
parsley for garnish
Toasted sunflower seeds (optional)
Combine lentils + water in a small pot with a tight-fitting lid, bring to a boil and cook for 20 minutes fully covered. Combine all of the ingredients in a blender, reserving a few artichokes for garnish if you like. Once fully blended to a creamy consistency, transfer to a bowl and place in an ice bath to cool. Garnish with chopped fresh parsley, optional toasted seeds, and 2-3 chopped artichoke hearts. Oh, and always olive oil! This recipe makes a fair amount and will keep in the fridge for up to a week.
Recipe published on inpursuitofmore.com
