Red Lentil Pancakes & Creamy Hummus with Grilled Veggie Platter
𝗧𝗛𝗘 𝗛𝗨𝗠𝗠𝗨𝗦: Chickpeas, (1 can) or 400g (roughly) Aquafaba (liquid from can of chickpeas), 150ml Fresh lemon juice, 2 tbsp. Salt, 1/4-1/2 tsp Roasted garlic, 4 cloves Tahini, 120g Reserve aquafaba after draining chickpeas. Blend all ingredients until ultra smooth using a blender or an immersion stick blender. 𝗧𝗛𝗘 𝗟𝗘𝗡𝗧𝗜𝗟 𝗣𝗔𝗡𝗖𝗔𝗞𝗘𝗦: Red lentils, rinsed, 1 cup Water, 2 cups Spring onion, sliced, 4 tbsp. Parsley, fresh & chopped, 4 tbsp. Salt and pepper
Method: Before you start , Soak lentils in 2 cups of water for a few hours. Using a blender, add water and lentils then blend until smooth. Now, add parsley, spring onion and pepper + salt then stir all ingredients. Ladle the mix into a frying pan over a medium-high heat, with a little coconut oil, on. Cook until both sides are golden. Use olive oil, paprika & parsley to garnish the hummus. You can also serve this dish with grilled veggies, sun-dried tomatoes, olives, lentil pancakes and any other favorite dip sauces.