{Nutrition} Red Lentil Hummus (recipe by author Dreena Burton, from "Plant-Powered Families&quo

I came across this delicious recipe for Red Lentil Hummus on one of my favorite cooking blogs "Plant Powered Kitchen" by Dreena Burton (plantpoweredkitchen.com) and made it for an event the other night. Swapping out red lentils for chick peas ups both the protein and fiber content -- and they have a really nice, mildly sweet flavor. Tahini (Sesame paste) adds healthy fat, additional protein and fiber and amazing flavor. This makes a beautiful and healthy appetizer and use left-over hummus during the week in salads and sandwiches.

(Those of you doing the Arbonne 30 Day Clean Eating Program... this is a great snack recipe idea! - vegan, gf, nut free, oil free)

Ingredients

* 1 cup dried red lentils (rinsed)

* 2 cups water (for cooking the lentils)

* 1-2 cloves of garlic (adjust to your taste)

* 4 Tbsp tahini

* 1 tsp sea salt

* 1 tsp ground coriander

* 1 tsp lemon zest

* 1/4 tsp smoked paprika

* 2 Tbsp red wine vinegar

* 1 Tbsp freshly squeezed lemon juice

Instructions

* Place lentils and water in a large saucepan. Bring to a boil, then reduce to very low. Cover and let cook until all the water is aborbed and the lentils are fully softened (about 20 mins). Remove from heat and allow to cool for at least 30 mins.

* In a food processor, add the cooked lentils and remaining ingredients. Puree until smooth. Add more garlic or spice to suit your tastes. This will thicken considerably when refrigerated.

* Serve with assorted vegetables, gf crackers or tortillas.

(makes about 3 cups -- I doubled the recipe as this will keep in the fridge for a couple of weeks = less time in the kitchen ;)

Enjoy... OH.. And, Go Broncos!!