I’ve heard many arguments from people fearing the cost of going vegan or vegetarian. The truth is that our cost for groceries has gone down dramatically and in some cases we feed ourselves for a fraction of what we used to spend. This hummus is our staple lunch, we have had this almost everyday for lunch since we went vegan 5 weeks ago. I usually use brown lentils but we found green lentils 5 kg for $10 at a local halal store. This will probably last a month feeding 2 of us lunch everyday.
I usually boil about 3 cups of lentils at a time. They take about an hour to cook and I prefer the taste over chick pea’s. The big bonus is cook time, the chick peas could cook for 3 or 4 hours.
- 3 cups of boiled lentils
- 1 whole peeled lemon. I cut it into quarters and pick out the seeds.
- 1 tablespoon tahini
- 1 clove garlic
- 1 cup water
- 1 tablespoon Himalayan salt
- 300 g flax seed
- 1 Tablespoon Franks Red Hot (surprisingly healthy)
Blend the flax seed separate and add it last. I actually use a magic bullet for grinding the flax seed. I grind about 300g at a time. If you have only 1 blender I would start with grinding the flax seed and just put it in another container and add it at the end.
Place the Lentils in the blender, followed by the lemon that has been peeled and had the seeds removed, 1 tablespoon tahini, garlic which is cut into slices, and about 1 cup water. Start blending with the pulse for only a few seconds at a time. Then use your smoothy setting and blend till smooth. Pour the resulting runny hummus into your serving dish.
Add about 100g of flax seed along with 1 tablespoon Himalayan salt to the hummus in the serving dish and stir with fork or spoon. Add more flax seed for desired texture and add Franks Red Hot for taste.
Serve with Cucumber, broccoli, radishes, red peppers, and sliced mushrooms.