Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown.

Martha Stewart Living, March 2012

Gallery

Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
8
Yield:
Makes 2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)

    Advertisement
  • Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.

Cook's Notes

Packed with more protein than traditionally used chickpeas, lentils provide a creamy base for hummus.

Advertisement

Reviews