• 1 cup green lentils, rinsed and picked over for stones
• 6 cups water
• 1 bay leaf
• 1/4 cup tahini, be sure to mix well
• Juice of 2 to 3 limes
• 1 to 1 1/2 tbsp. fresh tarragon, minced
• 1 garlic clove, chopped
• 1 tsp. ginger
• 3/4 cup non-fat Greek Yogurt (I used Fage)
1.  In a medium size saucepan, bring the water to a boil. Add the rinsed lentils and bay leaf. Bring back to a boil then reduce to a simmer. Simmer for about 30-40 minutes until lentils are tender. Drain the lentils and discard the bay leaf. Allow to cool slightly.
2.  Add the lentils to a food processor along with the rest of the ingredients and process until fairly smooth. (Start with 2 limes and 1 tbsp. tarragon and add more if you want)
3.  Put the hummus into a container and refrigerate for a few hours or overnight so the flavours can meld.
4.  Before serving adjust the flavour by adding more lime juice or ginger if needed.
5. Serve with vegetable sticks



  • 1 cup water
  • 1/2 cup red lentils
  • 1 clove garlic (finely chopped)
  • 1 tablespoon tahini
  • 1/4 of a lime (juice only)


  1. Place water and red lentils in a medium sized saucepan and bring to the boil on high heat. Once boiling, put on low heat until the majority of water has evaporated (stirring occasionally so the lentils don’t stick to the pan). Put mixture aside in a separate bowl to let cool for a few minutes.
    2. Once cool, put the lentil mix and remaining ingredients in a blender. Pulse the blender until the desired texture is achieved.
    3. Serve with whole grain biscuits, you favourite keto biscuit or veggies sticks.

Nutrition Information (per serve)

Energy 671 kJ (160 calories)
Protein 9.5g
Total Fat 4.7g
Carbohydrates 17.25g
Saturated Fat 0.6g
Sugars 0.8g
Dietary Fibre 3.7g
Sodium 9.9mg

Adapted from



Another side dish for your next diabetic party for a dipping sauce.

Finely chopped Tomato 1/2 cup
Tamarind a small lemon size NB1
Turmeric Powder ¼ tsp.
Asafetida ½ tsp. NB2
Ginger to taste.
For rasam Paste Coarsely
Olive oil 1 tsp.
Tovar dal 1 tsp. (pigeon pea)
Channa dal 1 tsp. NB3
Black Pepper 1 tsp.
Cumin seeds ½ tsp.
Red chilies 3 no.
Finely chopped fresh ginger 3 tbsp.
Curry leaves few
For Tempering
Olive oil 1 tbsp.
Mustard seeds ½ tsp.
Black pepper ½ tsp.
Cumin seed ¼ tsp.
Asafetida a pinch. NB1

For decoration
Chopped coriander leaves

Soak the tamarind in hot water for 10 minutes and extract about 500 ml of tamarind juice. Add turmeric powder, chopped tomato and ginger. Bring to a Boil.
Fry the masala ingredients in olive oil (except cumin seeds) and grind into coarsely paste with cumin seeds.
Add the grounded rasam paste into the tamarind water and let it boil for simmer for ten minutes.
Remove from the heat.
Now heat oil in a non-stick stoneware frypan and add mustard seeds. Once it splutters add all other tempering ingredients and fry for few seconds.
Pour over to therasam. Garnish with coriander leaves.
NB1 The seeds from Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon.

NB2 Asafoetida is the dried latex (gum oleoresin) exuded from the rhizome or tap root …. “Ferula Asafoetida: Stinking Gum.

NB3 Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes, just watch the salt try ginger instead.

Via ‎ Thadani


2 tbsp ginger

250gms lentils

1/2 cup Tahini

5 cloves garlic, minced and mashed to a paste with 1/4 tsp salt

1/2 cup fresh lemon juice

1/2 cup water

1/2 cup extra virgin olive oil

Toasted multigrain flat bread cut into wedges


In a large saucepan bring 2 liters water

Simmer lentils for about 15 minutes, or until al dente

Drain lentils cold water, draining well. Transfer lentils to a bowl and chill for 20 minutes.

In a food processor puree lentils, tahini, garlic paste, lemon juice and water until smooth. With motor running add oil in a stream adding up to additional 1/4 cup water if the mixture is too thick. Season with ginger and pepper. Serve with toast.

Hommus may be made 1 day before and covered with a plastic wrap. Bring hummus to room temperature before surviving