Cumin red lentil hummus with cucumber

Ingredients

For 1 serving

• Red lentils40 g
• Nutritional yeast6 g
• Cumin1 pinch
• Lemon juiceto taste
• Extra virgin olive oil3 g
• Cucumber150 g
• Paprika1 pinch
• Saltto taste

Method

1. Rinse the red lentils in a sieve, put them in a small pan with about three times their volume of water and cook over a medium-low heat for 12 minutes, stirring, until they break down and the water is almost absorbed; drain off any leftover liquid.
2. Spread them on a plate to cool slightly while you wash the cucumber and slice it into rounds.
3. Blend the still-warm lentils with the nutritional yeast, cumin, lemon juice, oil and a pinch of salt until smooth.
4. Spoon into a small bowl, dust with the paprika and serve with the cucumber.