Lentil ‘hummus’
This is less sticky than hummus made from chickpeas.
Ingredients
- 100 g red lentils
- 250 ml water
- 2 garlic cloves, very finely chopped
- 1 tbsp Tahini (sesame paste)
- a splash of lemon juice
- 1 tbsp (olive) oil
- 1 tsp turmeric
- salt, to taste
Method
- Rinse lentils with plenty of water, then transfer to saucepan, add water and garlic. Bring to the boil, cover pan, reduce heat and simmer for about 10 minutes until liquid is soaked up. Remove from heat, puree and pass through sieve. Add remaining ingredients, mix well. Chill before serving.