This Healthy Lentil and Vegetable Hummus is a lighter and extra nutrient-dense version of the popular plant-based dip. Made without chickpeas, packed with fresh veggies, and ready to enjoy in about 5 minutes! Garbanzo beans or chickpeas that are traditionally used in a hummus recipe can be hard to digest for many people unless they are carefully sprouted. That's why this recipe uses lentils instead. It still looks and tastes like traditional hummus, especially when garnished with herbs and a drizzle of high-quality olive oil.
Healthy Lentil and Vegetable Hummus [Vegan]
- 2 1/2 cups cooked red lentils (about 1 cup dry)
- Zest from 1/2 organic lemon
- Juice from 1 lemon
- 2 tablespoons coconut aminos
- 3 tablespoons tahini
- 3 garlic cloves minced
- 1 cup dill, chopped
- 1/2 cup apple finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup cucumber, finely chopped
- Celtic sea salt and fresh ground pepper to taste
- A splash of water if needed to blend easier
- Other seasonal veggies (optional)
- Fresh herbs (optional)
- Chili pepper (optional)
- Put all the ingredients except the apple, bell pepper, and cucumber into a food processor and blend. Once smooth, add the apple, bell pepper, and cucumber and pulse several times until well integrated.
- Taste, adjust salt and pepper. Add any additions you like.
- Place on a platter or bowl, drizzle with olive oil. Scatter with fresh herbs and veggies. Sprinkle with spices and enjoy!