Garlic Lentil Hummus
- Yield 6 servings
Boiling lentils is almost as easy as opening canned beans to make homemade hummus—but cheaper and the cook can adjust the sodium. Stir in any garden-fresh herb and serve with produce from the farmer’s market.
- 1 cup (about 6 ounces) lentils
- 3 cups fat-free, reduced-sodium chicken broth
- 2 garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 to 3 tablespoon almond milk, milk or water
- 1/4 cup chopped fresh cilantro or basil
- Pita bread, carrot sticks, bell pepper strips, asparagus, green onions, sliced fennel for serving
- Combine lentils, broth, and 1 garlic clove in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, 30 to 35 minutes. Uncover and boil over high heat until most of the liquid has evaporated, about 4 minutes. Let cool slightly.
- Transfer to a food processor. Chop remaining garlic clove and add to processor along with olive oil, lemon juice and 1 tablespoon almond milk. Purée until smooth; add more almond milk to reach desired consistency. Scrape hummus into a serving bowl and stir in chopped cilantro. Serve warm or chilled. Makes 1 1/2 cups.