- Calories: 60
- Protein: 3 g
- Total Fat: 2.5 g
- Unsaturated Fat: 2. 5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 90 mg
This recipe is a nice spin on the classic dip, incorporating lentils instead of chickpeas. Lentils are a brain-boosting ingredient, which has been shown to help clear brain fog and improve cognition. Celery, rich in a nutrient called luteolin that acts as an antioxidant and anti-inflammatory, is the perfect dipper for this spread. But feel free to serve with a variety of vegetables and whole-grain crackers and dig in!
- Prep time
- Total Time
- 2 cups lentils, cooked and cooled
- 2 garlic cloves, peeled and roughly chopped
- 3 tablespoons tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon thyme
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Sweet paprika or crushed red pepper flakes for garnish (optional)
- Celery sticks for dipping
Add lentils, garlic, tahini, lemon juice, oil, cumin, thyme, salt, and pepper to a blender or food processor. Blend until smooth, scraping down the sides as necessary.
For a thinner consistency, add a small bit of water, 1 tablespoon at a time, into the food processor and pulse until the hummus has reached your desired consistency. Do not add more than 3 to 4 tablespoons of water or it will become too thin.
Season with salt and pepper to taste and garnish with an optional drizzle of extra-virgin olive oil and a sprinkle of paprika or crushed red pepper flakes.
Serve with celery dippers. Keep in an airtight container in the fridge for up to 5 days. Serving size per 2 tablespoons.
Nutrition analysis courtesy of Genesis® R&D