a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East.

Hummus is originally from Middle East and traditionally, it’s made from chickpeas (Hummus is Chickpeas in Arabic) It is so easy to make and it is so so delicious even your weaning babies will love it if you leave out the chilli.

Over time people have sort of developed their own types of hummus probably because of availability of certain types of food in different parts of the world. Other than the usual chickpea hummus there’s also lentil (green/red) hummus, Black bean hummus, White bean hummus, Pumpkin hummus, Mushroom hummus… The list is endless. The thing is, they’re all really really good for you depending on what you choose to go with.

I made this Spicy Lentil Hummus because I wanted to have my lentils in a different form. I always eat it as a curry. All the TIME! So this was an ideal switch up. And I loved it even though it sort looks like baby food 😀

2 ½ cup lentils cooked
2 tablespoons Lemon juice
1 tablespoon Olive oil
1 ½ teaspoon Cumin powder
1 teaspoom salt
½ teaspoon Chilli
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
2 tablespoon water or reserved lentil liquid

1.Cook the lentils by placing 1 cup uncooked lentils in a pressure cooker and cover with 4 cups of water. Cook for 10 to 15 minutes.

2.In a food processor combine lemon juice and olive oil and process for 30 seconds.

3.Add all the remaining ingredients and half of the 2 ½ cup of cooked lentils. Process continuously for 1 minute.

4.Add the remaining lentils and 2 tablespoons of water or reserved liquid from cooking lentils. Process for 2-3 minutes or until hummus is smooth.

5.Serve with bread (preferably toasted) or pita or chapati and some neat slices of avocado (…because let’s face it, Avocado Is Bae & It goes with everything 😉 )

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