Making hummus with red lentils is my new favorite thing. They only take about 15 minutes to cook, unlike chickpeas that you have to soak and then cook for a long time. They also blend up super smooth. The first time I made it I thought I had done something wrong because it was very thin, but it thickened up some in the fridge. I just replace the chickpeas with an equal amount of cooked lentils, and use my favorite hummus recipes. DEG
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