All of this spring weather has me thinking about delicious appetizers to graze on while sitting outside with a group of family or friends. I have always been a huge fan of your average roasted garlic chickpea hummus, however a few weeks ago I found lentil and sundried tomato hummus at the grocery store. I bought it, loved it and decided this would be my next recipe to experiment with.
Since I found the recipe on the Oh She Glows I have made it twice and loved it more and more! As I always do, I took this recipe and made it my own. Being a garlic lover I obviously added more garlic to the recipe! (This is not the recipe to share when talking to people you have never met before) My mom has always cooked with copious amounts of garlic since I was little, so it is only natural for me to eat garlic with every meal.
I will admit I am horrible for making actual measurements when making hummus, however below I gave the approximate measurements. I always taste it and see what it is missing and go from there.
This hummus has made for a very satisfying lunch. Alongside a lot of fresh vegetables, it provided a sufficient amount of protein to make you feel comfortably full.
Today marks the last day of my Post-Graduate program, I am officially a Corporate Communications Specialist. I am eager to embrace the world of communications and I cannot wait to begin my first job in this industry.
Adapted from: Oh She Glows
1 cup of raw lentils (look for the process to cook lentils)
2 tbsp. olive oil
1 tbsp. tahini
The juice of 1 lemon
3 large garlic cloves (minced)
salt and pepper to taste
1. Start by cooking lentils. While this is occurring, it may take 20-30 minutes, begin with the olive oil and tahini in the food processor.
2. Then add the juice of 1 lemon and minced garlic cloves.
3. Once lentils are cooked, you can let them cool or just add them to the food processor warm. (I couldn’t wait for them to cool down)
4. Puree until combined to your desire and add salt and pepper to taste.