Petite Crimson Lentil Hummus
Giangi's Kitchen
Giangi's Kitchen

Petite Crimson Lentil Hummus

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  • 12 ounces petite crimson lentils
  • 4 tablespoons lemon juice
  • 3 garlic cloves, peeled
  • 2 ounces tahini
  • 1-2 teaspoons salt
  • 3 tablespoons olive oil


    1. Cook lentils in salted boiling water for 5 minutes or until tender. They will split and open. Drain and place in a small food processor.

    2. In the food processor add to the lentils: lemon, garlic, tahini and cumin and blend well.

    3. Taste and add salt gradually and blend well.

    4. Add the olive oil and taste as you go along to insure proper seasoning.


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