Red Lentil Buffalo Hummus

This vegan red lentil buffalo hummus offers a kick of heat and a zippy, vinegary
tang. Using a combination of red lentils and white beans means this simple dip
is packed with plant-based protein, too!

Servings: 8

Author: Ashley

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Course:

Snack Hummus

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Combine the lentils and water in a medium saucepan over high heat. Bring to a
boil, reduce heat, and simmer uncovered for 10 to 15 minutes, or until tender,
stirring occasionally. Strain off excess water.
2 Add the lentils, beans, roasted red peppers, garlic, hot sauce, tahini, vinegar,
paprika, and sea salt to a food processor and process until smooth, stopping to
scrape down the sides as needed.
3 Serve with Plant Snacks Cassava Root Chips and vegetables.
4 Refrigerate leftover hummus in an airtight container for up to 5 days.

Red Lentil Buffalo Hummus

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook