As I had a batch of sprouted lentils (see my previous post on sprouted bread to learn about the sprouting process) and having found some wild chives and 3 cornered leek in one of my foraging walks, I thought of creating a new hummus recipe.
4 tablespoons sprouted lentils
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon mixed chopped wild chives and 3 cornered leek
1 pinch salt
In a blender, blitz together the lentils, lemon juice, oil, mixed herbs and salt. (That’s it!).
Serving suggestions: spread on home-baked bread or dip fresh chopped vegetables like cucumber and carrot.