Switching up our hummus today friends . . .
That is, using red lentils instead of the typical chickpeas, and adding delicious flavor from black pepper and orange vitality oils!
Let’s do this!
Why red lentils? They’re super affordable, high in protein, and overall, underrated. Also, lentil hummus is ultra smooth because unlike beans, red lentils don’t have a distinctive “skin.”
My preferred hummus also involves roasting the garlic first and swapping tahini for almond butter. Both of these steps prevent the bitter flavor that is common in hummus. I also use orange instead of lemon juice and I use just enough oil to add flavor. Speaking of which, high quality extra-virgin olive oil is a must here 😉
My favorite aspect of this recipe is the peppery flavor from the essential oil, balanced by sweet, citrusy orange. You can swap the vitality oils for ground pepper and a little more juice, but it won’t have quite the same effect!
This dreamy hummus is the perfect spread on sandwiches, is a killer addition to salads, and makes a fun, healthy dip for veggies, crackers, etc.
I hope you happily devour this creamy hummus just as I did!
Black Pepper Red Lentil Hummus (GF, Vegan)
3 c cooked red lentils (I cooked mine in my Instant Pot)
4-6 cloves roasted garlic
Juice of 1 orange
3 tbsp tahini or almond butter
1 1/2 tsp Himalayan sea salt
3 tbsp extra virgin olive oil
1 drop Young Living Black Pepper Vitality Oil
2 drops Young Living Orange Vitality Oil
Water, for consistency
Combine all the ingredients in a high speed blender (except for the water) and blend until smooth and creamy.
Add water to adjust the consistency, keeping in mind the hummus will thicken once chilled and red lentils are much starchier than chickpeas.
Enjoy as a spread, dip, or filling!