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...
Prep Time10 minutesmins
Cook Time5 minutesmins
Course: Snack
Servings: 6
Author: Jenné
Ingredients
1cupdried red lentilssoaked overnight, about 10 hours
1/3cuptahini
1clovegarlicminced
1tspground cumin
1/2tspground coriander
1/3jalepeñoseeded (or 1-2 dry red chili peppers)
2tsplight miso
2tspbalsamic vinegar
1tbspolive oil
salt and freshly ground pepper
Instructions
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.
Serve in a bowl, and sprinkle on a little Aleppo pepper, or dry chili flakes for an extra kick and color.