Lentil Hummus



1 cup brown or green lentils
1 small garlic clove
1/4 cup cashew butter
1/4 cup + 2 tbsp fresh lemon juice (from 2 large lemons)
1/2 tsp hot sauce or one shake of cayenne powder
3 tsp extra virgin olive oil
1/2 tsp flat leaf parsley (optional)


  1. Bring 8 cups of water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment (make sure it’s round so the flames from the stove don’t burn it!) and gently simmer until tender, about 30 minutes. Drain lentils and let cool completely, about 30 minutes. (The lentils can also be made a day ahead and refrigerated). 
  2. Turn on food processor and drop garlic clove in through the feed tube and process until minced. Add cashew butter, lemon juice, hot sauce/cayenne and 1 tsp of salt to the processor and process until combined. Add lentils and process until smooth, about 1 minute. With motor running, add 2 tsp of oil and process until incorporated. Transfer to bowl and drizzle with remaining oil. Garish with parsley.

Adapted from Martha Stewart