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
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Makes 2 1/2 cups
- 1 cup brown or green lentils
- 1/4 cup cashew butter
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 large lemons)
- 1/2 teaspoon finely grated garlic
- 1/2 teaspoon hot sauce, such as Cholula
- Coarse salt
- 3 teaspoons extra-virgin olive oil
- 1 1/2 tablespoons fresh flat-leaf parsley leaves
- 4 pocketless whole-wheat pitas, toasted or grilled and cut into wedges
- 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.
Packed with more protein than traditionally used chickpeas, lentils provide a creamy base for hummus.
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