Hummus is a great way to get satisfying protein that can be enjoyed with bread, spread on roasted zuchini or on sticks of carrots and cucumber, as a spread for a sandwich, or licked off of a spoon. Most hummus recipes are simple and easy, and this one uses black beluga lentils, which are much easier to digest (and faster to cook) than chickpeas. I created this recipe being 2 months post-partum , when large beans (like chickpeas) can still be difficult to digest for mama and baby (taking in breastmilk). Variations of hummus were great during pregnancy as well, when I needed to increase my protein intake to reduce morning sickness and increase nutrition. Lentils, being small legumes are much easier to digest than larger beans such as chickpeas and kidney beans. This recipe uses black beluga lentils, but really any cooked bean can be used to create a hummus spread. You can vary it (see below) easily.
- 1/4 Cup extra virgin olive oil
- 1/4 Cup fresh squeezed lemon juice
- 1/4 Cup roasted tahini
- 1 Cup cooked black beluga lentils (see note below)
- Salt to taste
Note – to cook the lentils, rinse about 1/2 cup until water runs clear. Cover in a pot with water, bring to a boil and then cook on simmer until lentils are cooked through (about 30-45 minutes) with a bay leaf and a dash of salt. Check periodically to see if you need to add water. If you can’t find black beluga lentils, try french lentils or brown lentils.
- In a food processor or blender, blend the olive oil, lemon juice and tahini together until creamy.
- Add the lentils and salt to taste and blend until creamy.
- You can replace the lentils with chickpeas or any bean you like.
- Remove the beans and add water for a tahini dressing.
- Remove the tahini and add herbs such as rosemary, dill, tarragon or thyme for a bean dip.
I served this hummus with a quinoa tabouli (recipe to come) – husband enjoyed it with chips and a side of heirloom tomatos.