This hummus is smooth as buttercream, in part because red lentils are used in place of the more typical chickpeas. Mung beans can be used an alternative base as well. Boost the hummus with a bit of whey, in place of water, for an added nutritional, probiotic kick. Red lentils lose much of their blush in the cooking process, but the resulting hummus is still a nice sight topped with chives and sesame.
- 2 1/2 cups cooked red lentils
- 2 medium cloves garlic
- 3 tablespoons freshly squeezed lemon juice
- 2/3 cup tahini
- 3/4 teaspoon fine-grain
- sea salt
- 2 to 3 tablespoons whey, kefir, or warm water
- 2 teaspoons black sesame seeds
- Extra-virgin olive oil, toasted sesame oil, minced chives, and/or chive blossoms, to serve
- Start by adding the cooked lentils and garlic to a food processor and pulsing for at least a minute, scraping the paste from the corners once or twice along the way.
- Add the lemon juice, tahini, and sea salt. Blend again, another minute or so. Don’t skimp on the blending time, but stop if the beans form a doughy ball inside the processor.
- At this point start adding the whey a splash at a time. Blend, blend, blend, until the hummus is smooth and light, aer- ated and creamy.
- Taste, and adjust to your liking—adding more lemon juice or salt, if needed.
- Serve topped with the black sesame seeds, and preferably, a good amount olive oil, a few drops of toasted sesame oil, lots of chives, and chive blossoms.