Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.
Makes: six servings
Prep time: 10 minutes
- Combine all ingredients except the parsley in the bowl of a food processor and process until smooth, about a minute. Add a pinch more salt or spritz of lemon to taste. Transfer to a small bowl and garnish with the parsley and a drizzle of olive oil. (Note: Using red lentils will result in a pale-colored hummus, as shown.)
Tip: If you can’t find a Meyer lemon, juice from regular lemons will do. Or mix 2 tablespoons each lemon and orange juice.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors