High Protein Red Lentil Hummus
Ingredients
Juice of 1 ½ Lemons
85g Biona Tahini
1 garlic clove
1 tsp salt
60ml cold water
Roasted vine tomatoes
Parsley leaves and mixed seeds to garnish
1 tbsp Biona Extra Virgin Olive Oil
Method
- Cook the lentils to packet instructions. Drain and rinse with cold water. The lentils should be soft and almost paste-like.
- Add the cooked lentils to a blender with the lemon juice, tahini, garlic and salt and blend for 1 minute.
- Add 60ml cold water and blend again until smooth.
- Toast the rye bread (toast it twice to make it extra crispy!) and spread the lentil hummus on top.
- Add some roasted vine tomatoes, parsley leaves and mixed seeds. Drizzle with olive oil and enjoy!
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