The red lentil hummus in these sandwiches works as a dip and as a base for pizza tortillas. It's also good right off the spoon. Just saying.
I didn't post the exact recipe from Dreena Burton's new book, Plant-Powered Families. I decided to write out what I used just to keep things straight.
Here's All You Need
(makes 3 cups hummus)
1 cup dry red lentils, washed and drained
2 cups water
1 large garlic clove
1 teaspoon salt
1 teaspoon ground coriander
1/4 teaspoon paprika
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
toasted bread, chopped tomatoes, shredded carrot
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