Green Lentil Hummus! It's a flavourful & healthy appetizer packed with proteins, fiber, vitamins and minerals.
Rinse the lentils and remove any shrivelled lentils or rocks.
Place in a saucepan and cover with cold water. Bring to a boil. Then Reduce heat to medium-low and cook, uncovered, for 25'. Add water as needed to make sure the lentils are just barely covered.
Add cooked lentils and the rest of ingredients to a food processor and blend until smooth but still a bit chunky. Add additional olive oil or water to thin out if desired.
Garnish with a little olive oil, sprinkle with sesame seeds and finally add some basil and mint leaves on top. Serve cold or warm with toasted bread or freshly cut vegetables. You can also use it as a spread to make a wrap or a sandwich.
Store covered in the refrigerator up to 4 days.
* The protein in lentils is incomplete, but if we eat a small amount of complete proteins (such us nuts, rice, wheat, dairy products, eggs, meat or fish) during the same day it will act as complementary proteins for lentils. That is why I add almonds to this hummus.
*You can use almonds, hazelnuts or walnuts with similar results.