Red Lentil Pancakes & Creamy Hummus with Grilled Veggie Platter
Ingredients
π§ππ ππ¨π π π¨π¦:β£
- 1 can β£ Chickpeas 400g (roughly) β£
- 150 ml β£ Aquafaba liquid from can of chickpeasβ£
- 2 tablespoon β£ Fresh lemon juice
- β£ Salt to taste
- 4 cloves β£ Roasted garlic
- 120 g β£ Tahini
π§ππ πππ‘π§ππ π£ππ‘πππππ¦:β£
- 1 cup β£ Red lentils rinsed
- 2 cups β£ Water
- 4 tablespoon β£ Spring onion sliced β£
- 4 tablespoon β£ Parsley fresh & chopped
- β£Salt and pepper β£
Instructions
π§ππ ππ¨π π π¨π¦:β£
- Reserve aquafaba after draining chickpeas. β£
- β£ Blend all ingredients until ultra smooth using a blender or an immersion stick blender. β£
π§ππ πππ‘π§ππ π£ππ‘πππππ¦:β£
- Before you start , Soak lentils in 2 cups of water for a few hours. β£β£
- β£ Using a blender, add water and lentils then blend until smooth. β£
- β£β£ β£Now, add parsley, spring onion and pepper + salt then stir all ingredients. β£
- β£β£ Ladle the mix into a frying pan over a medium-high heat, with a little coconut oil, on.
- Cook until both sides are golden. β£
- 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.
- Enjoy your meal!β£