Lentil hummus

Rinse and drain the brown lentils. Put them in the pan filled with cold water. Bring to the boil. Simmer for 20 minutes or until the brown lentils are tender. Drain the brown lentils and save some of the cooking liquid for later. Blend with 3/4 of the olive oil, garlic, lemon juice, black pepper in a food processor. If the hummus is too thick, add the saved cooking liquid, 1 tablespoon at a time, until it reaches the desired consistency. Put the hummus in a small bowl and drizzle with the rest of the olive oil and paprika before serving. Tip: Combine the hummus with a tasty salad.

Bron: Veggipedia

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