Red Lentil-Beet Hummus

 

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Red Lentil-Beet Hummus Red Lentil-Beet Hummus. Ingredients. Directions. In a small pot, place the red lentils with 3 cups (700ml) water, and bring to a boil over high heat.

Serves: 6 | Serving Size: 1/4 cup, plus 1/3 of a jicama. Nutrition (per serving):. Meanwhile, place red lentils and water in a small saucepan and bring to a boil. Lower heat and allow to simmer until lentils are tender, about 15-20 minutes. Set aside. Once beets and red lentils are cool enough to handle, purée all ingredients in a food processor or blender until smooth.

Serve with sliced veggies and warm bread. Ingredients 1/2 cup black beluga lentils, rinsed and soaked overnight 2 medium beets, peeled and cut into chunks 1 clove garlic, peeled 2 Tbs. tahini paste 2 Tbs. cold-pressed olive oil 2 Tbs. lemon juice. ROASTED BEET & LENTIL HUMMUS So colorful and flavorul! Serve with sliced veggies, crackers or pita wedges. Adapted from Sarah Britton for Vegetarian Times Magazine (June 2013).

Ingredients. 1 + 1/2 cup cooked lentils* 2 medium beets 1 clove garlic, peeled 2 heaping tablespoons tahini paste 2 tablespoons olive oil Juice and zest of one lemon 1 teaspoon sea salt. 1 c Green Lentils (or any lentils), soaked overnight in water and a splash of raw apple cider vinegar 1 small strip of Kombu 5 Garlic cloves, peeled ¼ c Extra Virgin Olive Oil (plus more to drizzle over top) ½ c Tahini 3 small-medium Beets, cooked 1 Tbsp Lemon Juice ½ c.

Directions Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color Remove the thyme from the baking dish and. In a large pot or dutch oven, heat the olive oil over medium high heat. Add the onion and saute for about 3 minutes, or until softened.

Add the chopped beets and carrots and saute for an additional 5 minutes. Add the broth and stir in the lentils and herbs. Bring to a boil, then lower heat and simmer for 40 minutes.

Valentine Red Lentil, Beet, and Flax Crackers Queen of My Kitchen. salt, coconut oil, beets, ground flaxseed, pepper, lentil flour Walnut & Red Lentil Hummus Blissful Basil. ground cumin, filtered water, olive oil, fine grain sea salt and 13 more red lentils, sunflower seeds, white rice flour, dried cranberries and 3 more. In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened. Turn heat to medium, add garlic and herbs and sauté for 2 more minutes.

Add lentils, stock and salt and bring to a boil. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers – shake well and set aside.

When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.

List of related literature:

In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
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In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
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Simon & Schuster, 2009

2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
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Process the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and salt in a food processor until the chickpeas are chopped, about 6 times.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
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Garnish hummus with 2 tablespoons toasted pine nuts, 1 tablespoon thinly sliced scallion greens, and olive oil.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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In food processor blend 2 cups of cooked or canned chickpeas, drained, with 2/3 cup sesame paste (tahini), 3/4 cup lemon juice, salt and freshly ground pepper to taste, and 2 peeled garlic cloves.

“Women of the Bible: A One-Year Devotional Study of Women in Scripture” by Ann Spangler, Jean E. Syswerda, Jean Syswerda
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by Ann Spangler, Jean E. Syswerda, Jean Syswerda
Zondervan, 1999

This recipe is the base for a fantastic hummus (page 276), but also delicious on its own.

“Vegan Under Pressure” by Jill Nussinow
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by Jill Nussinow
HMH Books, 2016

While the bell peppers are roasting, add the avocado, spinach, lemon juice, salt, garlic powder, and pepper to a food processor; process until smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
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by Brandi Doming
Time Incorporated Books, 2018

This recipe contains a little tahini and plenty of spinach or other greens for good nutrition and lots of color.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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41 comments

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  • You are very good, I enjoy your channel, I will transform my family diet by your videos, I will let you know how we get on,thank You ��

  • Thats a lot of calories youre adding with that oil eh…why not just chop the red pepper n add it that way to keep the enzymes intact as heat will destroy them. same with lentils instead of cooking them just soak them overnight that way they keep their nutrients

  • @downshiftology
    Salam. I really liked your videos and the way you organized.
    I would like to tell you that pork is not good meat as you probably know we as Muslims don’t eat it because bigs feeds on garbage or waste.
    I just want to share that info with you. Stay well ��

  • I’m going to try cooking this but I was slightly put off by the fact that this video made me feel like I was witnessing a test tube image of white privelage. Thanks for the recipe though.

  • I eat tahini by the spoonful �� you should try dipping some dates in it or make it as a spread mixed with date syrup ; its so gorgeous

  • Hi Can you tell me, when you cook anything and you want to store it, do you have to let it cool or you can store it straight in the fridge still warm?

  • Love this video. Don’t usually incorporate veggies in my meal but this is giving me ideas for eating healthy. Will definitely try some of these recipes. The colours of the different veggies on the plate seem so appetizing. Thanks for the ideas.

  • Nice and I’m sure it is tasty! Please let’s educate ‘foodies’. You calling this Red Lentil Humus is like saying Chicken Roast Beef and Cabbage??

    Hummus that the west knows is really Chickpeas and Tahini (sesame seed paste).

    Humus is Arabic for Chickpea. There are humus spreads/dips with chickpeas minus tahini… tahini doesn’t make it ‘humus’.

    You have a red lentil with tahini dip or spread. Not a humus.

    Also no garlic? Anyway to each his own, but, words matter…lol ��

    Humus = chickpeas no chickpeas no humus

  • I love how chaotic this video is hahaha you can tell she’s running around to finish dinner before the kids start screaming hahah. I will definitely try this recipe! Sounds delicious

  • I was afraid when u opened the lid the stuff might explode out, since u blended it when the stuff was so hot. Sending lots of smiles and support.

  • I just found your channel and I love love love it! I started on a whole food diet through a dietician 7 weeks ago and your recipes and ideas are going to be a big help! Thank you!

  • Hello Lisa. I am new to your channel and blog. I’m loving it! Is it too late to provide me a PDF copy of your winter meal prep plan? I tried to download it a few times, however it never populated in my inbox or spam folder. Thxs

  • Ah Roz, me ould segoshia! Watch out for dem ‘dangly’ bits of fashion clobber petal, that keep getting in de way of yer cooking! Not a great idea in de kitchen better on the catwalk really. BUT…. yer lookin great.
    ‘nother or ‘nudder little observation don’t be so ‘hands off’ when yer diving into to choppin them capsicum thingys get in there girl and show where ya came from.
    Nice recipe!!! Ah Dublin can be heaven at a quarter past eleven, and a stroll down Stephen’s Green…… AH, THE GREAT NOEL PURCELL!!!!!!!!!!!!!!!!!!!!!!!!!

  • Walnuts, good idea! Thanks, I’m going to try your recipe. I was looking for a good recipe to try. Excellent presentation. I’ll check out your other videos and subscribe.

  • Wow, oh my goodness, my eyes are watering, from the delicious beauty you’ve prepared, anyone who isn’t hungry right now has no taste! Thank you dearly!

  • I love your balanced approach to eating. I’m 65 and Italian. We eat a lot of varied food but I do realise times have changed and even though my husband and I still eat traditionally, this is something I think the younger generation would like better. I don’t think being extreme in anything is good. Love your candied peel which I make for baking. Great idea using it as a sweet snack. How long will most of you cooked food prep last in the fridge? I cook every day, sometimes having leftovers. I like the idea of not freezing food. I would like this for my daughter. Please make more meal prepping videos! I love watching you and despite my age, I’m learning!:)

  • They say, “How you do anything is how you do everything!” You, my friend, have a tremendous spirit of excellence!! I love your channel!!��������

  • I like your videos, recipes & personality. If you would put another name in the title like healthy plant based vegan recipe for weight loss something like that I think u would get more views. Just trying to help a sister out because you have everything else down to be a successful you tuber. ����‍♀️����������‍♂️

  • So simple, yet so effective. That’s how would I describe diet plan from *Next Level Diet*. Now I belive that simplicity is the key to brilliance

  • hello, what a great video! what would you suggest as substitution for the pork? The flavors of your rub sound fabulous, I was thinking maybe veal? but not sure if I can find a large piece. Or boneless turkey breast (cutting down the cooking time to 3-4 hours?)

  • Hi guys! I hope you love this new winter meal prep video! I’ll be giving a few extra meal prep tips over on Instagram stories later today…so make sure to follow me @Downshiftology on Instagram. And let me know which recipe you’re most excited to make.:) Happy meal prepping! xo Lisa

  • Ive been watching your videos for about an hour…. I came on here to find music to hear while I did important work-related stuff….but I am addicted! I’m mesmerized by your kitchen, pots, pans, storage containers (I want to remodel now!!) and of course the beautiful FOOD….its even healthy and I usually like to eat crappy food…lol… You’re gooooood!!! YOU NEED YOUR OWN TV SHOW!!!

  • You can make a delicious beet greens soup with those, which you serve with a hard boiled egg, a teblespoon of raw cream and some fresh chopped dill, dill regulates hormones in case someone didn’t know. You may also chop up some fresh parsley for heavy metal detox. That is how Polish people eat it:)

  • Hi Lisa,
    Hi Lisa,I am so excited that I found your page! My question is could I substitute chicken for the pork in the Winter prep recipes? My husband refuses to eat pork.:(

  • Thank you so much for these meal prep ideas, really helpfull! It is quite clear that you are a big fan of parchment paper. So was I. It is indeed quite handy. But did you know it contains pfas chemicals which are highly toxic? This knowledge made me rethink the use of parchment paper!

  • What am I doing wrong? I keep giving my email to sign up, but I don’t get the email to verify from you? I have an immune disease and I need help. Can someone steer me? ��

  • I like all your tips about storing and freezing foods. Those tips are effective they make the foods fresh for a longer time.thanks for sharing these tips with us.

  • The fringes on your top were in my way!! Not your way MY WAY! In my head I was trying to move them out of the way �� Thanks for the recipe looks yum!

  • My husband made this beet dip & used sautéed onion �� because we didn’t have powered onion. He loved it& ate it with celery & sometimes tortilla chips������

  • Fabulous!!! If this doesn’t make someone want to eat healthy I don’t know what will. You do have a knack for making it look so easy though. That’s the beauty of a well done video I guess. I love your videos!! Keep doing what you’re doing. ��

  • woooootttttzzz holy snrg so eazy and svper vltradeliciovzzzz �������������������������������������������������� laughed expanded at that oreo at the end too zazazazazazZAZAZZAZAZzazazaa ��������������������������������

  • For anyone as lost as I was as to the stuff in the jar, it’s tahini. I feel like this tutorial made very little effort to make this easy to follow. Thick accent and no list of ingredients in the description, cool.

  • I saw on your Vlog (?) that you were maybe going to show us how to make Armenian coffee. YES YES YES Please?
    I have a Jezve that my MIL gave me and she has shown me how but it’s been awhile and I forgot the proportions, grind of coffee, etc.

  • Love your videos but PLEEEAAASSEEE! stop using those knives for cutting citrics, tomatoes or bread. They’re very easily blunted by the acids (and the texture of the bread). It’s much beter to use a bread knife instead:)

  • such a great idea. i’ve never really done meal prep because the thought of eating the same thing every day wasn’t appealing, so i would prep individual ingredients. great ideas here.

  • I really enjoy your videos! I really like how you use simple ingredients and thoughtfully show how to prep, store, and prepare these dishes. These have really helped me get over my aversion towards meal prepping! I really enjoyed the orange slices. I have been just dealing with my sweet cravings but these are delicious!

  • Hi! You’ve got so many great ideas & practices! I was wondering about 3 things, in particular. First, that VO brand of soap, is it ecologically sound? I know the company makes its candles out of “mineral wax,” which I’m assuming is petroleum-based, like paraffin: the aerosolized fumes not good for breathing in. Secondly, why do you use bleached parchment? Unbleached is vastly better &, again, more ecologically sound. Third, I am curious about that cool-looking Japanese-looking coffee pot. It’s not aluminum, I hope. I very much love your vlogs! I am just extremely vigilant about the products I use.

  • I enjoy this channel immensely. But there is no way she is preparing all of that for herself for the week! How about freezing techniques?

  • Loved several video including this one. I just found you, this is some really good looking, healthy food and I love the way you show how you do it step by step. Wonderful! I’ll share you with friends and family�� and Thank you �� Don’t think I can handle the beets though �� They taste like what I think dirt tastes like��

  • Ah,that looks so good. I adore hummus as well as beets but haven’t blended them together before. I like the ice cube idea. I usually add olive oil during mixing as well and like plenty of garlic & lemon. Sumac is a favorite spice of mine too. And hey, I’ve beets in fridge and am cooking up some garbanzos— so, perfect time to make this! Subscribed — you are delightful to watch. Food that i grew up on — have you used favas/broad beans to make “hummus” purée before? It comes out a bit “stouter” and I think needs more salt, and is often not made with tahini. Officially hungry now.

  • Yum looks delicious i am making this soon i never had hummus before drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya