5-Minute Lentil Hummus
6 garlic cloves
s sprouted cooked brown lentils
fresh lemon juice
1/4 teaspoon ground cumin
Black pepper, to taste
Water if needed to blend or to smoothen mix as deseired
Place the cooked lentils into a high speed blender, garlic, olive oil, lemon juice, tahini, salt, cumin, and black pepper. Blend until very smooth and fluffy.
Store the hummus in an airtight container in the fridge for up to 5 days.
If you are garlic intolerant roast the garlic before adding it to the mix or simply use garlic powder.