Clean Detox Plan: Snacks

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Green Lentil Hummus



3 cups vegetable or organic chicken stock/broth

1 cup green lentils

1 bay leaf

3 garlic cloves, chopped

1/2 cup tahini

Juice of one lemon

1/2 tsp cumin

1/2 tsp paprika

Sea salt to taste

Vegetable and apple slices for dipping


In a medium saucepan, combine chicken stock, green lentils, and bay leaf. Bring to a boil and then cover and simmer until lentils are tender, roughly 40 minutes. Then boil uncovered until most of the liquid is gone. Remove the bay leaf and set aside to cool. When it’s cooled off, transfer to food processor and blend with garlic, tahini, and lemon juice until smooth, adding sea salt and other spices (cumin and paprika) to taste. Serve warm or at room temperature with the vegetables, or you can store in the fridge to use as needed throughout the week.