The classic base for hummus is chickpeas, but nothing prevents us from experimenting with different legumes. For example, my family liked this kind of lentil hummus. Especially if you supplement it with aromatic spices.
Ingredients
Step-by-step cooking recipe
Boil the lentils until tender – depending on the variety. The red one cooks faster, the green one takes longer. It's okay if she's a little over-prepared.
Grind sesame seeds to flour and mix with olive oil or use ready-made sesame paste.
Drain most of the water from the lentils, but do not pour it out yet.
Pour the lentils into the blender bowl, add salt, crushed garlic, spices, lemon juice, olive oil and sesame mass.
Chop everything and use lentil broth to get the desired consistency. Whisk again.
For beauty, you can sprinkle the hummus on top with sesame or paprika.
