black lentil peppercorn hummus
If you're wanting to change up your usual afternoon snacks, give this Black Lentil Peppercorn Hummus a try! Smokey, creamy, and it pairs perfectly with fresh veggies for dipping.
Servings: 2 cups
Ingredients
- *for the lentils*
- ½ cup dried black lentils about 1 ½ cups when cooked
- 4 cups water
- 1 veggie bouillon cube
- 1 teaspoon salt
- *for the hummus*
- 4 cloves garlic
- ⅓ cup black sesame tahini
- 1 teaspoon ground peppercorns
- 1 teaspoon salt
- juice of 1 lemon about 1 tbsp
- 2 tablespoon olive oil
- 3-4 tablespoon water as needed
Instructions
- First, cook your lentils. Bring a medium pot of water to a boil, and add in a veggie bouillon cube. You can also use store-bought veggie broth instead. Add in the lentils and salt, then lower heat to a simmer. Cook until lentils are tender, about 15-20 minutes.
- To make the hummus, drain your lentils from any excess liquid, and add them to a food processor. Add in the remaining ingredients - garlic, tahini, peppercorns, salt, lemon juice, and olive oil.
- Pour in about 2 tablespoon of the water, then pulse everything together. Mix in additional water if the hummus is too thick, then process until smooth and creamy.
- Serve with additional tahini and peppercorns on top for garnish. Enjoy!