Creamy Pink Lentil Artichoke Hummus

Lots of people are afraid to say what they need. That’s why they don’t get what they need.

Make this tremendous fast hummus if you find yourself brief on time, or simply desire a break out of your common chickpea hummus (although who’re we kidding, when would THAT ever occur?!). This recipe is very easy and fast, particularly once you’ve received the entire substances simply readily available.

You’ll be able to experiment with marinated or easy canned artichokes right here, I used marinated since that was what I had within the pantry. The ice tub to chill the hummus is non-obligatory, or you might let the lentils cool earlier than mixing too. Get pleasure from!

~ tailored from Native Haven
1.5 cups Cut up Pink Lentils, rinsed nicely (I used Flourist Cut up Pink Lentils)
2.5 cups water
5 tbsp lemon juice
1/3 cup tahini
2 tbsp olive oil
1.5 tsp salt
1 400ml jar marinated artichoke hearts
parsley for garnish
Toasted sunflower seeds (non-obligatory)

Mix lentils + water in a small pot with a tight-fitting lid, convey to a boil and prepare dinner for 20 minutes totally coated. Mix the entire substances in a blender, reserving a number of artichokes for garnish when you like. As soon as totally blended to a creamy consistency, switch to a bowl and place in an ice tub to chill. Garnish with chopped contemporary parsley, non-obligatory toasted seeds, and 2-3 chopped artichoke hearts. Oh, and at all times olive oil! This recipe makes a good quantity and can preserve within the fridge for as much as per week.

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