Roasted tomato lentil hummus

Roasted tomato lentil hummus

• 2 cups water
• 3/4 cup dried red lentils
• 2or 3 medium garlic cloves, finely chopped
• 3 tablespoons tahini
• 1 cup of slow roasted tomatoes - need about 15 small tomatoes
• 5 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

• Cut tomatoes in half, add small amount of coconut oil and slow roast at 160C for approx 40 mins in oven on fan bake.
• Boil water in a saucepan, add lentils and simmer until almost all of the liquid has been absorbed, about 15 mins. Drain and let cool.
• Place lentils, roasted tomatoes, garlic, and tahini in the food processor fitted with a blade attachment and pulse until lentils are broken up.
• Add oil, lemon juice, salt, and pepper to taste, blend. Scrape down the sides of the bowl and blend for 30 seconds more or until smooth.

Refrigerate until cold - spread on whatever you like - YUM.