Let me be honest here and tell you that I’m not really all too wild about lentils. Brown and green lentils, when cooked, look yucky … and although my kids and husband love them, I feel indifferent about them.
However…. red lentils, on the other hand, I absolutely adore. They are a gorgeous, beautiful, creamy red color and when cooked, they tend to get mushy so much faster than green or brown lentils. Because they cook quite a bit different, they are wonderful to add to hearty Marinara Sauce to sneak in some protein, or… to vegetarian chili.
Red lentils have a smoky, earthy flavor that works wonderfully for dips and spreads – full of protein, this hummus is great to spread on pita bread, or serve with chips, or smear on a sandwich. Yum!
Even better, this hummus is relatively easy to make if you have an Instant Pot, because they can cook up in just a few minutes.
Hummus is usually made with tahini – but in this case, we were out and a trip to the store wasn’t in order; we substituted chickpeas that we made in our Instant Pot the day prior. To make it easier, use a can of garbanzo beans instead.
Add the juice from a few limes, a little olive oil, smoked paprika, cumin, salt and pepper and you have a generous dip that will wow everyone in the family.
Related post: How to make Chickpeas in the Instant Pot
Your kids might not even realize it’s healthy. That’s huge!
This recipe makes enough for a crowd – if you have enough leftover, refrigerate in sealed containers. To serve, top with some extra virgin olive oil and a few dashes of smoked paprika. It’s a wonderful way to create a last minute appetizer or dish to pass if you are in a pinch.
The best place to stock up on lentils and garbanzo beans/chickpeas is Vitacost – they always have wonderful sales and you can score $5 OFF your first order.