Name: Yellow Lentil Hummus
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 6 servings
Ingredients: 3 cup cooked lentils; 0.25 cup tahini; 1 null lemon (juice of one); 4 null apricots; 0.33 cup extra-virgin olive oil; 1 null serrano (small); 2 tsp ground cumin; 2 tsp paprika; 0.25 cup sunflower seeds; 1 tsp red pepper flakes; 1 tsp onion powder; 0.25 cup roasted red bell pepper; 1 tbsp minced garlic; 0.25 cup water; 3 tbsp chopped roasted red pepper; 1 tsp water (from roasted red peppers); 1 tbsp finely chopped jalapeno; 2 tbsp sunflower seeds; 1 tbsp olive oil; 3 null dried apricots

Instructions

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1

Combine cooked lentils (3 cups), tahini (0.25 cup), (juice of) (1 lemon), apricots (4), extra-virgin olive oil (0.33 cup), serrano (1 small), ground cumin (2 tsp), paprika (2 tsp), sunflower seeds (0.25 cup), red pepper flakes (1 tsp), onion powder (1 tsp), roasted red bell pepper (0.25 cup), and minced garlic (1 tbsp) in a food processor. Process on high for 1 to 2 minutes, scraping down sides occasionally. Add water (0.25 cup) 1 tablespoon at a time until desired consistency.
2

Finely chop apricots (3 dried) and chopped roasted red pepper (3 tbsp). Combine with water from roasted red peppers (1 tsp), finely chopped jalapeno (1 tbsp), sunflower seeds (2 tbsp), and olive oil (1 tbsp) in a bowl. Marinate overnight or for at least 1 hour. Serve on top of hummus.