Lentil Eggplant Hummus

As you know, I’m a hummus FREAK. Seriously, it’s a problem. Back in my hummus-slangin’ days, I would go through whole containers of it in a single day – yeah, every meal, no joke.

Lately, I’ve been obsessing over using lentils instead of chickpeas as a base for hummus. Lentils are one of the highest protein legumes, and as a vegetarian, that’s a huge plus. It’s definitely a different flavor than traditional chickpea hummus, but so so good.

After a jam-packed weekend of weddings, engagement parties, champagne brunches and general craziness, our fridge was pretty empty come Monday, with no time to shop. So I decided to work with what I had around the house – which happened to be leftover eggplant and sprouted lentils. Since Jamie’s favorite hummus is Trader Joe’s eggplant hummus, I decided to merge the two…and voila! Lentil Eggplant Hummus was born!

For the lentils, they are cheapest in bulk, but I prefer the pre-sprouted variety as they are easier to digest. Plus, sprouting foods activates their life force, which means more nutrients and enzymes for your bod. And, they cook faster, reducing prep time for us working girls 🙂 You can get these lovelies at most health stores:

I love making a huge batch of these and keeping them on hand for salads, hummus, etc. (so happy I did, or else I’d have nothing to eat right now :))

For the eggplant, you will need to roast it first. This is actually a pretty quick process if you use a broiler, set to 500 degrees. Simply slice the eggplant thinly, coat with high heat coconut oil, and place under a broiler for 3 minutes on each side, or until soft. Make sure to keep a close eye on it so it doesn’t burn.

Once the prep work is done, the hummus making is ridiculously easy. This goes great with cut up veggies, as a spread on a sandwich or wrap, or with your favorite crackers!


{{Trust me…it taste WAY better than it looks!}}

1 c. cooked lentils

1 small eggplant, or 1/2 a large one

2 tbsp. tahini

2 tbsp. lemon juice

1 crushed clove of garlic, or garlic powder to taste

1/2 tsp. salt, or to taste

1 tsp. cumin

1 tbsp. olive oil

Cook the lentils and roast the eggplant (directions above), then combine all ingredients in a Vitamix or food processor and blend until smooth and creamy. Add more cumin, garlic powder, and salt if you desire more flavor.

❤ Sarah


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