Katy Sorensen
Writer and expert7 months ago
Elevate your hummus game with this Chickpea and Green Lentil Hummus! By combining two types of pulses, this recipe offers a unique twist on the classic dip, adding depth of flavour and extra nutrition. Perfect as a spread, dip, or accompaniment to your favourite dishes, this hummus is a delicious and wholesome upgrade to the traditional version.
Number of plants: 5 plants (including tahini and spices)
Servings: Makes a shed load!
Ingredients
- 1 can of chickpeas
- 1 can of green lentils
- 2 cloves of small garlic
- Sprinkling cumin or other spice as preferred (paprika and harissa are both delicious!)
- Seasoning, to taste
Instructions
1.
Drain the pulse and keep a little chickpea water aside in case needed.
2.
Chuck everything into a blender and blend to your preferred consistency.
3.
Add the chickpea water, a little at a time, if needed.
4.
You can use pretty much any pulses for dips like this hummus. See my White Bean Recipe [insert link] for an alternative.
Katy Sorensen
Writer and expert
Katy Sorensen is a Registered Dietitian and Head of In-Market Human Research at Novonesis, with a Masters of Nutrition from Leeds Beckett University. Over the last 12 years, Katy has worked in various roles in clinical practice, medical and scientific affairs and clinical research within the medical nutrition and biohealth industries. Katy has published numerous research articles in the field of malnutrition, cow’s milk protein allergy, synbiotics and probiotics. She has a particular interest in real-world research methodologies.
