Food & Cooking Recipes Appetizers Lentil Hummus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 8 Yield: Makes 2 1/2 cups Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown. Ingredients 1 cup brown or green lentils ¼ cup cashew butter ¼ cup plus 2 tablespoons fresh lemon juice (from 2 large lemons) ½ teaspoon finely grated garlic ½ teaspoon hot sauce, such as Cholula Coarse salt 3 teaspoons extra-virgin olive oil 1 ½ tablespoons fresh flat-leaf parsley leaves 4 pocketless whole-wheat pitas, toasted or grilled and cut into wedges Directions 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.) 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. Rate it Print