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Prep Time: 4 Minutes Cook Time: 5 Minutes |
Ready In: 9 Minutes Servings: 12 |
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Ingredients:
1/2 cup red lentils |
3 cups water |
1/2 cup rinsed and drained canned chickpeas (garbanzo beans) |
3 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
2 garlic cloves, peeled and crushed |
Directions:
1. Rinse lentils. Combine lentils and water in a saucepan; bring to a boil. Boil 3 minutes; remove from heat, cover, and let stand 15 minutes. Drain.
2. Place lentils, chickpeas, and remaining ingredients in a blender or food processor; process 2 minutes or until smooth.
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