This Red Lentil Curry Hummus is a delicious vegetarian dip packed with protein and fiber! Makes a great appetizer!
Prep Time 15minutes
Total Time 15minutes
Author Chrissie Baker (thebusybaker.ca)
1cupred lentilsrinsed, cooked and drained
1teaspoonThai red curry paste
1to 1 1/2 teaspoons of tahinito taste
1 1/2teaspoonscurry powder
2 - 3tablespoonswateronly if needed to loosen the mixture
sea salt and pepperto taste
finely chopped fresh parsley for garnishoptional
a drizzle of olive oil for garnish
Add the chickpeas, red lentils, curry paste, tahini, garlic, curry powder, lemon juice and olive oil to a food processor or high powered blender.
Add about 2 pinches of salt and a pinch of pepper and blend on high speed until the mixture is completely blended and smooth. You may need to scrape down the sides a few times to ensure everything is combined.
The mixture may still seem a little bit mealy at this point, so add a tiny bit of water one teaspoon at a time while the blender or food processor is running (if possible) until you achieve the perfect loose, smooth texture (about 2-4 minutes of blending should do the trick!).
Do a taste test and blend in a little more salt and/or pepper if you desire.
Serve in your favourite bowl with a drizzle of olive oil on top and sprinkle it with some finely chopped fresh parsley. Add to a platter of fresh veggies, slices of naan bread, crackers, bagel chips, tortilla chips, or whatever you fancy for dipping, and serve!
This hummus will keep in the fridge for about 2-3 days but it's best enjoyed the day it's made.