High-Protein Lentil Hummus - Super Charged Snacks

Celebrate National Hummus Day (May 13th) with this recipe from Sarah Britton's Super Charged Snacks series. This fun alternative to everyday hummus uses lentils as it's base to pack an extra punch of protein. Give Sarah's High-Protein Lentil Hummus a try, and let us know what you think!
Ingredients:
- 1 1/2 cups / 300g green lentils
- 1 clove garlic
- 1/4 cup / 60ml tahini
- 1 tsp. ground cumin
- 1/4 tsp. ground smoked paprika or chipotle
- 1 tsp. cracked black pepper
- 3 Tbsp. freshly squeezed lemon juice
- 3 Tbsp. cold-pressed olive oil
- 2 tsp. pure maple syrup
- 1 tsp. salt, more to taste
Special Equipment:
- Microplane
- Food processor
Directions:
1. Soak the lentils overnight (or all day - 8 hours) if possible. Drain and rinse well. Place in a medium saucepan and cover with water. Bring to a boil, reduce heat to simmer and cook until tender (10-20 minutes depending on whether or not you soaked them). Drain and rinse the lentils well.
2. Place the garlic in a food processor and pulse to mince. Add the tahini, cumin, smoked paprika, black pepper, lemon juice, olive oil and maple syrup, and blend to make a paste. Then add the lentils and blend until smooth. Finally, add the salt to taste and blend, adjust seasoning if necessary.
3. Store in an airtight container in the fridge for up to five days.
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog - Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.
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