Spread this hummus on anything and everything!
Preparation time
15 min
Ingredients For
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25 ml
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1 leaf
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25 g
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1 g
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Preparation
1
Place the lentils in a pot with three cups of water and the bay leaf. Bring to a boil and cook for 20 minutes at low heat. Drain. Set aside a bit of the water for use later. Remove the bay leaf.
2
Add the lentils, the remaining amount of cooking liquid, lemon juice, cumin, almond butter, salt, and Espelette pepper to a blender. Blend together, adding small amount of olive oil until the hummus becomes creamy.
3
Check the seasoning. Spoon into a serving bowl and refrigerate for 1 hour.
4
Top with a pinch of Espelette pepper.
Pair with
Complementary drinks: Arbois Blanc, Côte-du-Jura Blanc.
