Tools: measuring cups and spoons, 4-quart sauce pan with lid, strainer, knife, cutting board, 8-inch sauté pan, food processor
Servings: 4-1/2 cups
Author: Joyce @ Light Orange Bean
½cupraw chickpeasyield approximately 1-1/2 cups cooked chickpeas
1cupraw lentilsyield approximately 2-1/2 cups cooked lentils
1/3cuproasted sesame seeds
Lime zestfrom 1 medium lemon
¼cupfreshly squeezed lime juice
1tablespoonfreshly ground cumin powder
Soak chickpeas at least 6 hours before cooking. Boil and simmer the lentils and the soaked chickpeas in one pot. Simmer for 30 minutes or until the beans are easily pierced with a fork.
While the beans are cooking, heat a sauté pan over medium-high heat until hot. Roast the sesame seeds until they are golden brown. Approximately 3 minutes. Set the roasted sesame seeds aside.
Heat the sauté pan with 1 teaspoon of olive oil until hot. Roast the chopped garlic and red cherry pepper until fragrant.
Pour the cooked beans into a strainer. Rinse, drain, and then transfer them into a food processor. Add the remaining ingredients except paprika powder and blend until smooth. Garnish with paprika powder and serve warm or cold with vegetables or tortillas.
Roasted Pepper Lentil Hummus
Amount Per Serving (2 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.