This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it without the topping, too. —Carolyn Manning, Seattle, Washington,
Ingredients
- 1 cup dried red lentils, rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, halved
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- BRUSSELS SPROUT HASH:
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 pound fresh Brussels sprouts, thinly sliced
- 1 cup canned diced tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Assorted fresh vegetables
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Directions
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Nutrition Facts
1 serving: 154 calories, 7g fat (1g saturated fat), 0 cholesterol, 226mg sodium, 18g carbohydrate (2g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
