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Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS)

by Deliciously Organic on August 27, 2012

Sprouted Lentil Hummus via DeliciouslyOrganic.net

I enjoy lentils and prefer to sprout them before eating. The sprouting process neutralizes enzyme inhibitors and removes phytic acid found in nuts, seeds, grains, beans and legumes. I’ve read many articles (mainly from the paleo/primal point of view) suggesting to avoid legumes completely because of their enzyme inhibitors, but if there’s a way to neutralize these enzymes, I’m OK occasionally including them in my diet.

Soaking and sprouting are really simple. I just cover the food with water and let it sit on the counter for 7-24 hours. If you have the extra time, sprouting lentils can increase nutrient density and make them easier to digest. I usually place the bowl of sprouting lentils on top of my refrigerator so it’s not in the way while I cook.

Sprouted Lentil Hummus via DeliciouslyOrganic.net

I like to have healthy snacks waiting for my girls when they arrive home from school. They usually arrive tired, needing a little nourishment, and this hummus has become one of their favorites. We enjoy it with bell pepper and seed crackers, but you could also use carrots, celery or another cracker to scoop up the dip.

Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS)

Serving Size: Serves 8

Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS)

The hummus can be made without soaked or sprouted lentils. See below for instructions for cooking lentils.


Adapted from Martha Stewart.

Ingredients

  • 1 cup cooked lentils (see recipe below)

  • 1/4 cup cashew cream (see recipe below)

  • Juice of 1 lemon

  • 1 clove garlic

  • 1/4 teaspoon hot sauce (optional)
  • 1/2 teaspoon Celtic sea salt
  • 1 tablespoon extra-virgin olive oil

  • Bell Pepper and Seed Crackers

Instructions

Place lentils, cashew cream, lemon juice, garlic, hot sauce and salt in the bowl of a food processor or blender. Blend until smooth. With the food processor running, slowly add olive oil. Season to taste. Serve with seed crackers.

Cashew Cream

Cashew Cream

I keep this in the fridge and add it to bread and muffin recipes, or add it to smoothies.

Ingredients

  • 1 cup cashews

  • 2 tablespoons coconut milk

Instructions

Place cashews in a bowl and cover with water. Soak, at room temperature, overnight. Drain. Place soaked cashews and coconut milk in the bowl of a food processor or blender. Blend until smooth

Cooked Lentils

Serving Size: Makes 1 cup

Cooked Lentils

If you do not soak the lentils, then add an additional 1 1/2 cups of water and increase the cooking time to 20-30 minutes. (click here for step-by-step instructions)

Ingredients

Instructions

Place lentils and water (or chicken stock) in a medium sauce pan. Bring to a simmer, reduce heat to low and cook for about 10 minutes, until lentils are soft.

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{ 28 comments… read them below or add one }

Pru August 27, 2012 at 8:46 am

My daughter is allergic to coconut could I substitute regular milk for this in the cashew cream recipe? She is allergic to wheat, white sugar (we think sugar beats but not sure), oranges & bananas also … so it is hard for us to use many of the substitute milks on the market right now thankfully she can have regular milk.

–Pru

Reply

Deliciously Organic August 27, 2012 at 8:49 am

Yes, you can substitute with milk, or even water.

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marla August 27, 2012 at 10:38 am

Love the sound of this hummus Carrie, linking back to it today :)

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Deliciously Organic August 28, 2012 at 10:23 am

Thanks, Marla!

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Katrina @ Warm Vanilla Sugar August 28, 2012 at 4:08 am

This looks fabulous! Such a great way to switch up hummus :)

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Maria August 28, 2012 at 10:46 am

Looks great! Wish I had some for lunch!

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Russell at Chasing Delicious August 28, 2012 at 4:00 pm

Why have I never tried a lentil hummus? I love this recipe!

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Allison [Girl's Guide to Social Media] August 28, 2012 at 9:04 pm

I’m always been intrigued by lentil hummus. This looks great!

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HeatherChristo August 29, 2012 at 8:02 am

This looks so great Carrie! Love a healthy snack like this :)

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aida mollenkamp August 29, 2012 at 1:57 pm

What a great twist on hummus, Carrie. It’s beautiful too!

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Esi August 30, 2012 at 6:33 pm

I love lentils so I definitely want to try this sometime (probably just with the cooked lentils though)

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Your Best Organic Recipes September 2, 2012 at 12:08 am

This recipe is just delicious!

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Deliciously Organic September 3, 2012 at 9:40 am

Thank you!

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Caroline September 10, 2012 at 6:28 pm

I’m assuming these lentils are red lentils? There are several types out there…

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Deliciously Organic September 10, 2012 at 7:33 pm

They are green lentils.

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Nancy September 21, 2012 at 5:25 pm

Zowie! We made this recipe tonite and my taste buds are still dancing. This is definitely a keeper and I love that the lentils are sprouted. BTW, this was my first foray into sprouting lentils, and thanks to your tutorial, it worked just fine. Thank you, thank you, thank you!!!

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Deliciously Organic September 23, 2012 at 8:30 am

Thank you for the feedback! I’m so glad you enjoyed it!

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Geogia March 11, 2013 at 5:50 pm

Carrie, this sounds awesome. Will make it tomorrow for the kids to eat as part of their lunch! Will let you know how they like it. And honestly, I cannot wait to have some. You just made me hungry :-)

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alexia March 23, 2013 at 9:20 am

I just made this and it’s really good. Will it keep in the fridge?

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Deliciously Organic March 25, 2013 at 7:54 am

Yes, it will keep in the fridge for about 1 week.

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jolynn August 20, 2013 at 1:04 pm

what brand of coconut milk do you use?

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Deliciously Organic August 21, 2013 at 6:20 am

I prefer Native Forest Organic Coconut Milk. It’s in a BPA-free can and minimally processed. Nice and thick too! :)

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Stephanie August 25, 2013 at 8:37 am

The recipes for sprouting lentils and cashew cream make more than us needed for the lentil hummus recipe. What do you do with the left overs ?

Reply

Deliciously Organic August 26, 2013 at 7:38 am

The cashew cream can be added to smoothies, or used in grain-free bread recipes like this one: http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/

Reply

Stephanie August 25, 2013 at 8:41 am

My 1 cup of lentils turned into 5 cups after it sprouted

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Deliciously Organic August 26, 2013 at 7:38 am

Wow! 5 cups. That’s a ton! :) I like to make lentil cakes or Warm French Lentils. Here are some links.
Lentil Cakes: http://roostblog.com/roost/lentil-cakes-with-pesto-wilted-greens-lemon-thyme-zucchini-f.html

Warm French Lentils: http://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe/index.html

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Amy August 26, 2013 at 11:01 am

This is my new favorite hummus recipe! Delicious! Have you ever tried freezing it or the cashew cream? I wonder if the consistency/taste would be the same after thawing.

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Deliciously Organic August 27, 2013 at 6:25 am

I’m glad you enjoyed it! I haven’t tried freezing, but I think it would work just fine.

Reply

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