Smart Corner


  • 6 garlic cloves
  • 3 cups sprouted cooked brown lentils 
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup tahini
  • 1 to 1 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Black pepper, to taste
  • Water if needed to blend or to smoothen mix as deseired

Top with:

  • Olive oil
  • Parsley
  • Cooked lentils
  • Smoked paprika
  • Black pepper


  1. 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.
  2. 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.