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
Ingredients
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
Directions:
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.
Enjoy!
11 Comments
Yum! I never would have thought to add cauliflower to hummus but I bet the flavor & texture are both great! Thanks for the no-soak recipe. 🙂
Yes, it’s definitely a bit unorthodox but the cauliflower makes up for the fluffy texture that teensy lentils lack. Glad you liked it!
Glad you finally made some :D. I refuse to buy it because it tastes like ass… I’ve never made lentil hummus, but I simply must – I have an idea forming already. I adore lentils.
You definitely should! It takes a little tweaking to get the right texture but the favour is well worth it!
I am a sucker for Sunflower Kitchen hummus. I always slap myself a little because I can make my own, but it’s oh so good and smooth.
Is it terrible that I almost always buy canned beans? I really need to smarten up and take the time to soak and cook dried ones!
Not terrible! Really quite sane of you! To be honest I started doing it because it was cheap and saved space in my grocery bags! Less canned goods = more room for produce! (Pardon my veggie fetish)
i also NEVER remember to cook beans so I’ve started soaking and cooking a huge batch and then freezing them for later use. All it takes is a quick soak in hot water to make them ready for hummus.
I have always been intrigued by freezing beans and grains. It seems like a great option for saving time, Ive got to try it out. Next up: solving the issue of BURNING beans while they cook. Ahem…
Yummo! Anything that’s involves roasted garlic…. I have been known to roast and eat whole bulbs at a time on my own 🙂
I don’t know why I typed “that’s” above…. terrible! Love the addition of miso and cauliflower to hummus, plus a change from chickpeas is always nice – totally going to try this!
Yay! Hope it turns out for ya. And thanks for the tip I’m definitely on a yoga kick right now 🙂