One of the things I love most about my job, is all the cookbook reviews I get the opportunity to do. Today my review is of Dreena Burton’s latest cookbook Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes.
You may already be familiar with her blog, Plant Powered Kitchen. Today I am sharing a recipe from the book. Red Lentil Hummus. What a great idea, right? I love lentils and hummus, but I never thought to make hummus with lentils.
Dreena has been vegan for almost 20 years. She also raises her 3 children vegan. In fact, Plant Powered Families has over 100 recipes that have been tested and approved by her 3 children. I love that these recipes are easy and kid friendly. In addition to the hummus, some of the other recipes include: Cinnamon French Toast, Pumpkin Pie Smoothie, Sneaky Chickpea Burgers, Apple Pie Chia Pudding, Vanilla Bean Chocolate Chip Cookies, Creamy Fettucine and No Bake Granola Bars. I can’t wait to make more of the recipes myself. In addition to the recipes, Dreena shares tips on dealing with picky eaters, packing school lunches and stocking a vegan pantry.
I am also giving away a copy to one lucky reader. Make sure you enter via the Rafflecopter widget below the recipe!
Red Lentil Hummus
Red Lentil Hummus
Super easy hummus made with red lentils!
- In a saucepan , add the lentils and water. Bring to a boil, then turn down and simmer until all the liquid is absorbed.
- Remove from heat and let cool.
- In a food processor , add the lentils and the remaining ingredients and blend until smooth.
- This mixture is thinner than traditional hummus, but it does firm up nicely once placed in the fridge.
This should last at least a few weeks in the fridge. It also freezes well. Enjoy!
Recipe from Plant Powered Families . Used with permission.
If you would like to purchase or check out more info on Plant Powered Families, you can do so here.