cumin & chive lentil hummus

i know it's overdone, and i know it's become the standard fare for anyone who needs to feed a vegan, but i still love hummus.  i do - i cannot tell a lie.  it's just so creamy... and dip-able... and spreadable... and full of protein... and so insanely easy to whip up!  really, what's not to love?

so when m was struggling to find something to throw together for a lunch to take to work today i decide to make a quick batch.  with no chickpeas in the pantry {gasp!} he picked out a can of lentils and i set to work.  a little tahini, a little vinegar, a hint of cumin & 2 minutes later his lunch was packed up along with some veggies for dipping.
 

i love the tart bite of cider vinegar, but i think what really made this lentil hummus shine were the chives i picked from the garden and folded in at the end.  

cumin & chive lentil hummus
makes about 2 1/2 cups
1 19oz can of lentils, drained and rinsed
2 tbsp extra virgin olive oil
1 1/2 tbsp unpasteurized apple cider vinegar
1 tbsp tahini
1 tsp sea salt
1/2 tsp cumin seeds
1/4 tsp ground cumin
a few cracks of black pepper
a squeeze fresh lemon
1 tbsp fresh chives, minced (optional, but these were my favourite part!)

combine everything but the chives in a food processor and blend until smooth, stopping to scrape down the sides as need be.  fold in the chives & serve.  {don't you just love recipes that come together in 2 minutes?}

in enjoyed mine for lunch spread on a whole wheat pita and topped with a towering pile of raw sauerkraut.
sooo good!

anyone with big plans for the long weekend?  it kind of snuck up on me {truth be told i thought it was next weekend} so we're just sticking around here i think & hopefully i get some good garden time in.

submitted to wellness weekends