Every time I pass my favourite hummus at the store I stop, stare longingly at it, glance at the price tag and then move on telling myself “I can just make my own hummus.” But I honestly can’t remember the last time I actually followed through with that statement. Until tonight of course 😉
The reason I don’t make hummus at home isn’t usually because I’m lazy or lack the drive…it’s because I’m downright forgetful and never remember soak my darn chickpeas! Well today I decided I wouldn’t let that minor detail curtail my cooking mojo… So I busted out the old hand mixer and went to town on some much less high maintenance legumes: those lowly, lovely lentils.
Rustic Roasted Garlic & Lentil Hummus
1.5 cups cooked lentils (3/4 cups dry)
2 cups roasted or steamed cauliflower
3-4 cloves roasted garlic
2 tbsp blanched sunflower seeds (drop in boiling water for 2-3 minutes, drain and rinse – helps them to blend)
1 tbsp tahini
1 tsp miso paste
1 tsp vegetable boullion – I use this kind
Unsweetened almond milk (approx 1.5 cups)
pepper to taste
Blend all ingredients together using a hand mixer or food processor, adding milk as needed until it reaches your desired texture.
This hummus has a subtle, savoury flavour that can be adapted to suit your tastes. Less milk will make it a little thicker you could use it as a vegetarian alternative to pate or tuna salad in a sandwich. More milk will produce a creamier result similar to traditional hummus and great or dipping everything you can get your hands on in it…then possibly eating half the batch in one sitting…ahem.