Roasted tomato lentil hummus
  • 2 cups water
  • 3/4 cup dried red lentils
  • 2or 3 medium garlic cloves, finely chopped
  • 3 tablespoons tahini
  • 1 cup of slow roasted tomatoes – need about 15 small tomatoes
  • 5 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cut tomatoes in half, add small amount of coconut oil and slow roast at 160C for approx 40 mins in oven on fan bake.
  • Boil water in a saucepan, add lentils and simmer until almost all of the liquid has been absorbed, about 15 mins. Drain and let cool.
  • Place lentils, roasted tomatoes, garlic, and tahini in the food processor fitted with a blade attachment and pulse until lentils are broken up.
  • Add oil, lemon juice, salt, and pepper to taste, blend. Scrape down the sides of the bowl and blend for 30 seconds more or until smooth.

Refrigerate until cold – spread on whatever you like – YUM.

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