Sunday, 19 July 2015

Arthritis Friendly Recipe - Puy Lentil and Walnut Hummus

Some of you may know the charity, Arthritis Action, which has recently had a fantastic relaunch. The charity is really focussed on helping people learn to manage their condition through healthy diet, exercise and support. I write a monthly column for them and had been down to do a recipe demonstration at their AGM. Sadly, the toddler and I got struck by a horrid chest infection (humira and play groups don't always mix) and I had to miss it. The upshot of that was that I was left with lots of packets of puy lentils from the demonstration I had planned. Once we had them in pilafs, burgers and salads I began to run out of ideas until I decided to make a dip. 

This puy lentil and walnut hummus is absolutely delicious and incredibly quick to make - which is a good thing as we scoffed it all over one long lunch time. Lentils have a reputation as being a bit worthy and boring but they are a fantastic source of fibre, folate and b vitamins - all of which are really important for people with arthritis and something that studies show we often fail to consume enough of. Walnuts are also great as they are the nut richest in in inflammation fighting omega 3 fatty acids.

200g pouch of ready to eat puy lentils
30g walnuts
1/2 clove of garlic
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons water

Put all the ingredients in a blender or food processor and blitz until smooth. If the dip is a little thick, you can add a touch more water. Check the seasoning and add a touch of salt or more vinegar if required. Serve immediately or it will keep in the fridge for up to 2 days.

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