Lentil Jalapeno Hummus

I know, lentils and jalapeno again. But since it’s after the holidays and I’m totally broke, I’m trying to use up stuff I have in my cupboard, and hummus is always cheap and easy to make. And I discovered an awesome cheap fruit and vegetable market in my neighborhood that has a million types of peppers. So since I recently started to experiment with hummus made from other beans besides chickpeas (split pea is good too) I thought I’d try lentils because they cook fast and don’t require soaking (great news if you hate canned beans, like me!) And the cumin and jalapeno give it a spicy kick!

I like making a big batch of hummus at the beginning of the week and then I pretty much eat it with anything. Scoop some on a salad, put it in a sandwich, or just with veggies or crackers. It fills you up but isn’t as starchy and carby as chickpeas are.

  • 1 cup dry green lentils boiled in plenty of water with a clove of crushed garlic and pinch of sea salt until soft (about 40 min)
  • 1 jalapeno chopped
  • 1/2 tsp cayenne
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • 3 tbsp olive oil
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 4 cloves crushed garlic
  • 2 tbsp nutritional yeast
  • sea salt and ground black pepper to taste
  • parsley for garnish (optional)

Blend all ingredients in the food processor (it blends better and will come out creamier if you process it right after you cook the lentils) and garnish with parsley.