Lentil-Parmesan Hummus

Apparently using lentils instead of chickpeas gives a more creamy dip with less fat and more protein and fiber. Found here.

INGREDIENTS

  • 1 cup dry brown lentils
  • 2 cups boiling water
  • 1/2 cup plain, low-fat Greek yogurt
  • 2 lemons, zested and juiced
  • 1/2 cup grated Parmesan
  • 2 tablespoons prepared tahini
  • 2 garlic cloves, minced
  • 1/4 cup warm water
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon mild or hot chili powder
  • 2 carrots, peeled, cut into matchsticks
  • 4 stalks celery, cut into matchsticks
  • 1 red bell pepper, seeded, cut into matchsticks

PREPARATION

  1. Rinse the lentils under cold running water.  In a small saucepan, bring 2 cups of water to a boil.  Add the lentils and reduce the heat to low. Simmer 10 to 15 minutes, until the lentils are soft and the liquid has been absorbed.

    Transfer the lentils to a food processor.  Add the yogurt, lemon zest and juice, Parmesan, tahini, and garlic cloves.  Process until a thick, chunky mixture forms.  Add the water and process 10 to 15 seconds, until he mixture lightens in color and is smooth.  Drizzle with the olive oil and sprinkle with chili powder. 

    Serve immediately with the crudités or store in an airtight container, refrigerated, for up to 5 days.
 
 
 
 
 
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