Low fat hummus recipe with lentils

Stop paying for hummus at the store! Redirect your money to better causes. This low fat hummus recipe is easy to make, and is superior in taste to any chick pea hummus I ever made. Lentils make it smooth so oil is not required. Lentils are quick to cook, and can be cooked as a batch, for use in hummus and lentil soup. It tastes fantastic, and it is very healthy whole food meal. High in protein, smooth and silky, this hummus rocked my world. There is no cumin in it, I forgot to use it, and later found that without cumin the taste was only better :) You are free to add it if you like that familiar taste.

Guilt-free low fat lentil hummus recipe

I use Vitamix blender, and if you don't, the result may be not as smooth. Not to worry, all the goodless is still there.
This lentil hummus recipe includes baked squash. I bake squash and small pumpkin without even cutting them and store then for use during a week.

Ingredients

• 1-2 cloves garlic
• 2 cups cooked ( or overcooked) red lentils
• 1 cup baked squash
• 4-5 tbsp lemon juice
• 1/2 cube vegetarian boullion cube of your choice
• 1/4 cup water
• 3 tbsp. sesame tahini
• 1 chopped scallion, green and white part
• 2 tbsp. parsley
• dash black pepper and salt

Directions

1. Chop the garlic and onions in a food processor.
2. Add lentils, squash and lemon juice and begin processing.
3. Add 1/4 cup cooking liquid or water, just enough so that paste becomes smooth and blends well.
4. Continue processing as you add the remaining ingredients except parsley.
5. Put into a dish, sprinkle with paprika,garnish with parsley, and serve.

Nutrition information:
117 cal in 1/2 cup.
6.3 g protein, 5 g of fat.

Calorie composition:

• 22% protein,
• 41% carbs,
• 37% fat.

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