Lentil and Cashew Hummus

Lentil and Cashew Hummus Lentil and Cashew Hummus
Lentil and Cashew Hummus

Lentil and Cashew Hummus

Lentil and cashew hummus provides abundant nutrition for your daily intake. Followed by soybeans and hemp, lentil has one of the highest level of protein among legume or nuts.  It is a perfect source of protein for vegetarians and vegans.  The rich and creamy texture of cashew butter has high level of protein, unsaturated fats and vitamins B complex. Lentil and Cashew Hummus recipe is one of the recipes you don’t want to miss for a nutritious and delicious meal.

Ingredients:
  • 8 cups water
  • 1 cup brown or green lentils, picked over and rinsed
  • ¼ cup cashew butter
  • ¼ cup plus 2 tablespoons fresh lemon juice (from 3 to 4 lemons)
  • ½ teaspoon minced garlic
  • ½ teaspoon hot sauce
  • Coarse salt
  • 3 teaspoons extra-virgin olive oil
  • Fresh flat-leaf parsley leaves, for garnish
  • 4 pocketless whole-wheat pitas, toasted or grilled and cut into wedges
Steps:
  1. Bring the water to a boil in a medium saucepan. Add lentils, reduce heat, and gently simmer until lentils are tender, about 30 minutes. Drain lentils, and let cool completely. (Lentils can be made 1 day ahead and refrigerated in an airtight container.)
  2. Process cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons olive oil, and process until incorporated. Transfer to a bowl, and chill if desired up to 3 days, covered. Drizzle with remaining teaspoon oil, garnish with parsley, and serve with pitas.
Per serving (¼ cup plus 1 tablespoon): 288 calories, 8 g fat (2 g saturated fat), 0 mg cholesterol, 43 g carbohydrates, 15 g protein, 7 g fiber