Lentil Hummus with Spinach, a Mango & Avocado Smoothie, and Late July Chips

… An Easy Gluten-Free, Dairy-Free Lunch to Keep You Going and Won’t Weigh You Down!

Sometimes the simplest lunches are the best. I put this combination together recently and found that it provided me with a satisfying yet light meal that sustained me through the rest of my afternoon’s activities without leaving me feeling weighed down. 

This lentil hummus recipe is a change from my garbanzo bean hummus recipes (which I love), still delivering delicious flavor while providing great protein and a good source of cholesterol-lowering fiber. And since I like including extra vitamins and nutrients everywhere I can, I stirred in some chopped, bright green, fresh organic baby spinach leaves for extra color (because lentil hummus doesn’t have the most appealing color on its own) for an added nutrition pop. I really enjoyed pairing this hummus with Late July Multi-Grain Chips, which have a great crispiness and abundant whole-grain flavor. They helped keep the meal healthful and low fat, but let me feel like I was indulging in something “snack-y”. If you’re not familiar with these delicious chips, be sure to check out my review. A few slices of a crisp and sweet apple made a good palate cleanser between the hummus and my delicious Mango and Avocado Smoothie. 

Okay, before you go making a face about putting avocado in a smoothie, just keep your mind open to new (AND delicious!) flavors and ideas. Honestly, I thought it sounded a bit weird to put avocado in a smoothie too, but it really is delicious! Really! The avocado flavor is completely subdued, but the texture of the avocado provides a creaminess to the smoothie, just as if you’d added something packed with dairy. This way you get all the good fat and none of the bad. A delicious Win-Win proposition, if you ask me!

So the next time you need to throw together an easy and fast meal, one that will get back in the action as quickly as possible and won’t have you suffering the mid-afternoon crash from too much sugar and not enough good food, try this combo. It’s even easy to pack in a lunchbox for those “eat-at-your-desk” occasions. 

Prep time: about 10 minutes

Cooking time: none

Serves 1-2

Ingredients for Lentil Hummus with Spinach:

8 ounces cooked lentils (these can be purchased at Trader Joe’s, Whole Foods, etc., or you can cook your own)

4 Tablespoons extra virgin olive oil

1/4 teaspoon onion powder

dash of garlic powder

freshly ground pepper, to taste

1 cup chopped baby spinach leaves - hold a few pieces aside for garnish if desired

Directions:

Puree lentils, olive oil, onion powder, garlic powder, and pepper in a food processor until smooth, scraping down sides of bowl periodically as needed until smooth. Transfer hummus to bowl, stir in the spinach, add the spinach garnish on top if desired, and serve with chips of your choice (I suggest Late July Chips).

Ingredients for Mango & Avocado Smoothie:

1 to 1 1/2 cups juice – any juice you like is fine (I made juice with my Hurom – 2 navel oranges, 1/2 grapefruit, and 1 carrot)

1/4 very ripe avocado (no pit or skin)

1 banana

1 cup frozen mango

Directions:

 Add all ingredients into blender. Begin on low speed to blend, then increase speed to high to finish the blending process until the smoothie is smooth and no pieces remain. Pour into a glass and enjoy the creamy deliciousness! 

Be sure to leave us a Comment below about your favorite hummus recipe or smoothie combo! Do YOU think avocado in a smoothie is weird? We love to hear your ideas:D

Safe food is a journey … Thrive!