Lentil Hummus

By LRay

Ingredients

• 1 cup brown or green lentils
• 1/4 cup cashew butter
• 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 large lemons)
• 1/2 teaspoon finely grated garlic
• 1/2 teaspoon hot sauce, such as Cholula
• Coarse salt
• 3 teaspoons extra-virgin olive oil
• 1 1/2 tablespoons fresh flat-leaf parsley leaves
• 4 pocketless whole-wheat pitas, toasted or grilled and cut into wedges

Details

Servings 3
Preparation time 10mins
Cooking time 40mins
Adapted from wholeliving.com

Preparation

Step 1

Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)

Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.