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Veggies & Oil Free Lentil Hummus
Community Posted Recipe
Posted on 7/9/2013 by
Use as a dip for raw veggies - cucumbers, carrots, red bell pepper, broccoli
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3 medium uncooked sweet potato(es)
1 1/2 cup(s) dry lentils
3 clove(s) (medium) garlic clove(s)
1 piece(s) ginger root, 2 inch piece
3 item(s) fresh lime(s), zest and juice
1 Tbsp chili powder, chipotle powder
2 Tbsp tahini sesame butter
1/8 tsp Himala Salt Primordial Himalayan Sea Salt, or use regular sea salt, kosher salt, or no salt
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Pour lentils into a medium pot with 3 cups of water. Bring to a boil and reduce to medium low. Allow to simmer for 25-35 minutes or until lentils are tender. Chop sweet potatoes into small cubes and steam until tender. You may peel the potatoes but don't have to; there are a lot of nutrients in the skins. Drain any excess liquid from lentils. Place lentils and sweet potatoes in food processor, Using a microplane, grate in ginger, garlic, and lime zest. Cut limes in half and juice them into food processor. Add tahini, chili powder, and salt. Process hummus until smooth. For extra flavor, stir in some finely chopped green onion and/or cilantro.
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