Lentil and Peanut Butter Hummus

Yields: around 500g hummus

Ingredients:

• 1 cup or 200g dry lentils + 2 cups water

• 1/2 lemon, juiced

• 1/2 cup or 125g peanut butter (natural, no added sugar, palm oil, etc.!)*

• 1 garlic clove

• 1 tsp salt (adjust depending on whether your PB comes salted or not)

*You can easily make your own peanut butter by blending the peanuts until smooth (it cannot be any easier to make something so delicious and versatile, like PB or any other type of nut butter at home)

Equipment:

• Blender

Instructions:

1. Rinse the lentils and add them to a pot along with cold water. Bring it to a boil, lower the heat to medium, and simmer for 10 minutes or until the lentils are soft and mushy. Drain the excess water if any and leave them to cool down before adding to a blender. To speed up the process, rinse the lentils under cold water.

2. Add all the ingredients to a blender and blend until smooth. Open, scrape the chunkier parts from the sides with a spatula and blitz a few times until everything is well incorporated.

3. Transfer the hummus into a bowl, make a few swirls with the back of a spoon, splash high-quality extra virgin olive oil for added creaminess, and optionally sprinkle with smoked or sweet paprika, sumac, or any other type of aromatic spice. Enjoy while dipping crunchy cucumbers, carrots, bell peppers, bread, or anything else you like!

Store in an air-tight container for 3-4 days in the fridge.