Red Lentil Hummus
nutrient rich red lentils make a delicious hummus
This recipe comes from a cookbook that I have been diving into lately. Most cookbooks I find these days don’t spike my interest level as they are missing soul. Not Cannelle et Vanille! You will enjoy Aran’s red lentil hummus recipe. Chickpeas are harder for me to digest so, for now, I have switched to red lentils and cooked vegetables for my hummus fix. I recommend this book to all my clients!
Ingredients
1 cup red lentils
1 ½ cups water
2 tbsp. cold water
2 garlic cloves, peeled
⅓ cup cup tahini
1 ½ tsp fine sea salt
½ tsp freshly ground black pepper
½ tsp ground cumin
⅓ cup freshly squeezed lemon juice (from 2 or 3 lemons) 1/4 cup olive oil
Direction
Rinse the lentils in a fine-mesh sieve under cold water until the water runs clear. Shake them around and remove any debris you find. Transfer the lentils to a small saucepan with 1 1⁄2 cups of the water, cover, and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 10–15 minutes, or until the red lentils are tender and the water has been absorbed.
Transfer the lentils to a food processor with the garlic and process for about 3 minutes, or until creamy and smooth. Scrape the sides of the food-processor bowl well, then add the tahini, salt, pepper, and cumin. Process for another 3 minutes until creamy and thick. Scrape the sides of the bowl one more time. With the machine running, slowly drizzle in the lemon juice, olive oil, and remaining 2 tbsp. water. Scrape the sides one last time, taste, and adjust the seasoning if needed. Pulse a couple more times, then transfer to a clean bowl. The hummus will be loose and creamy. .
