1 c Green Lentils (or any lentils), soaked overnight in water and a splash of raw apple cider vinegar
1 small strip of Kombu
5 Garlic cloves, peeled
¼ c Extra Virgin Olive Oil (plus more to drizzle over top)
½ c Tahini
3 small-medium Beets, cooked
1 Tbsp Lemon Juice
½ c Water
(Sea)weed Salt to taste
Beets
6-8 Beets (any colour), preferably with the tops still attached
Instructions
For the Hummus:
Drain and rinse the lentils and transfer them to a pot and cover with water.
Add the peeled garlic cloves and kombu (bury them in the lentils).
Bring to a boil and reduce to a simmer until the lentils are cooked (they won't take long once soaked, around 5 minutes) and then turn them off and let them sit for another five minutes or so.
Drain the cooked lentils and transfer them (with the garlic and kombu) to a food processor.
Add the tahini, olive oil, lemon juice, salt and cooked beets (see below) -hold off on the water for now.
If it's still quite thick (the beets may vary in size/degree of done-ness), drizzle up to ½ c water into it to thin it out.
For the Beets:
Preheat the oven to 350*F
Trim off the greens with the stems and save them for later.
Wash the beets and put them in a roasting dish with a splash (1-2 Tbsp) of water.
Cover with foil (not touching the beets) and roast for about 45 minutes or until you can easily insert a knife into the biggest beet and it slides right out.
Add some beets to the hummus and slice the rest up for garnish.