"I love lentils because they have so much nutrition packed into a little pocket of goodness. Plus they don’t need to be soaked and they cook up fairly quickly. I used my slow cooker to cook the lentils which is a perfect hands off way to cook dried beans, legumes and lentils."
1 (15.5 oz) package Hurst's Garlic and Herb Lentils
7 cups water
1 tsp kosher salt
3 garlic cloves, peeled
1/2 cup olive oil
Fresh lemon juice, to taste
Salt and pepper, to taste
Place lentils into the slow cooker. Reserve the seasoning packet for later. Add in the water, salt and garlic cloves.
Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, or until lentils are very soft and tender.
Place a colander over a bowl. Drain the extra water into the bowl. Save for later.
Place lentils into a blender or food processor. Add in oil. Blend until smooth. Add in seasoning packet and a little bit of lemon juice to taste. Salt and pepper to taste. If the hummus is too thick add in some of the reserved liquid and blend (you may even need to add in a bit of extra water).
Serve hummus with fresh vegetables or pita chips. Store leftovers in airtight container in the refrigerator for up to a week.