Lazy Budget Chef: Spicy Lentil Hummus Recipe

Friday, May 10, 2019

Spicy Lentil Hummus Recipe

Today's #SummerGrilling recipe has been sponsored by Farmer’s Pantry and Joy Jolt  however, all opinions are my own. This post may contain affiliate links for your convenience. #ad #SummerGrilling #CornbreadCrisps #joyjolt


Homemade hummus is one of my summer party go tos because it withstands the summer heat longer on a buffet or side table than cream based dips. 

I will let you in on one of my secrets to serving dips like hummus that look super fancy with barely any effort: 
 
Martini glasses.

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I tell you the absolute minute you serve a scoop of ice cream, dessert, or dip in a Joy Jolt Carre martini glass like this one it makes it look like you put in a ton of time and effort into such a classy presentation. It never fails to impress guests.  I usually make a double batch of hummus and serve it with chips in several locations around my house to keep my guests within easy reach of a snack and to encourage mingling and socializing. It’s a party after all!

I’m adding the kick of cumin to red lentil hummus to play off the sweet in these Farmer’s Pantry Cornbread Crisps I plan to serve with it. Although all of Farmer’s Pantry crisps are all so good on their own they don’t necessarily need a dip (so good in fact I *might* have face planted in the first bag I tried and didn’t come up for air until I finished the whole thing) but I like to give my guests several food options. 
 
Quick and Easy Spicy Red Lentil Hummus Recipe


You will need:

2 Cups of cooked lentils (I used red lentils like these because they look nicer mashed than green lentils but you can use green lentils if that is what you have on hand)

2/3 Cup of Tahini

3/4 Cups of lemon juice

2 Cloves of diced garlic (approximately 1 tablespoon) – more or less to taste

1/2 Teaspoon of cumin

1 Teaspoon of Salt

Farmer’s Pantry Cornbread Crisps – I the Original Cornbread Crisps with this recipe. My husband likes to add a little heat with the Jalapeno Cornbread Crisps so I usually serve both.

 


Step by Step How to Make It:

1. Cover the raw lentils with water and bring them to a boil until they are soft. This should take 5 to 10 minutes. If you overcook the lentils don’t worry about it. That will make them easier to blend in Step 2.





2. Add the lentils beans, tahini, lemon juice, garlic, cumin, and salt to a blender and blend until the ingredients are thoroughly mixed together.

Cooked lentil take much less time and effort to blend than chickpea based hummus!

And that’s it! You can serve this spicy red lentil hummus chilled or at room temperature In a Joy Jolt Carre martini glass with Farmer’s Pantry Cornbread Chips. 
 



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6 comments:

Karen said...

Love hummus! Love the presentation in the cute glass with the corn crisps!

Debi at Life Currents said...

I love lentils - they are my favorite protein that never had a face. LOL This hummus looks fabulous!

Life Diet Health said...

We often make houmous but have never used red lentils - what a clever idea! Thanks for sharing with us at Fiesta Friday.

Ang Paris said...

I love this creative hummus recipe!

Anne said...

This hummus sounds delicious!

Teresa B said...

I love hummus, but I've never made it quite like this. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.

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