Raw Red Lentil Hummus
Prep time
Cook time
Total time
Adapted from The Artful Vegan by Eric Tucker at The Millennium Restaurant in San Francisco. Try it with sliced apples, carrots, celery, raw chips, pita chips, etc...
Serves: 6
  • 1 cup dried red lentils, soaked overnight, about 10 hours
  • ⅓ cup tahini
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ⅓ jalepeño, seeded (or 1-2 dry red chili peppers)
  • 2 tsp light miso
  • 2 tsp balsamic vinegar
  • 1 tbsp olive oil
  • salt and freshly ground pepper
  1. Combine soaked red lentils and all the ingredients (minus the salt and pepper) into a food processor or blender, and process until hummus has achieved a smooth consistency.  Add a little water, about 1 tablespoon, if it seems too thick.  Season with salt and pepper to taste.
  2. Serve in a bowl, and sprinkle on a little Aleppo pepper, or dry chili flakes for an extra kick and color.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2011/02/raw-red-lentil-hummus.html