I am always looking for a new hummus recipe! Today I thought I would share with you something really unique – lentil hummus! Now, if you are new to lentils, there is nothing to be intimidated about. I have been experimenting with lentil recipes lately and I’ve been pleased with how delicious and easy to prepare that they have all been. Like cooking fresh beans the preparation can take a little time. If you are pressed for time, you can buy lentils in a can -but make sure that you opt for a BPA free version. As with all hummus recipes, it is best to start with warm ingredients so if you are working with cold or room temperature lentils simply heat them over the stove or in the microwave.
Recipe: Green Lentil Hummus
Summary: This recipe was adapted from Food and Wine
- 3 cups vegetable broth
- 1 cup green lentils
- 1 bay leaf
- 5 cloves garlic, minced
- 1/4 cup tahini
- 1/4 cup plus 2 T extra virgin olive oil
- 2 T lemon juice
- 1/4 tsp cumin, ground
- 1/4 cup cilantro, chopped in a herb grinder
- 1/2 tsp mineral sea salt (or to taste)
- 1/8 tsp cayenne pepper, or to taste
- paprika, for sprinkling
- Combine vegetable broth, lentils and bay leaf in a sauce pan. Bring to a boil, then cover and simmer over low for 45 minutes, stirring occasionally. Uncover and boil until the liquid has evaporated, about 2 minutes. Discard bay leaf and allow lentils to cool slightly.
- Place cooled lentils in a food processor. Add garlic, tahini, olive oil and lemon juice. Puree until smooth adding water by the tablespoons as necessary to reach desired consistency.
- Place hummus in bowl and stir in cumin and cilantro. Season with salt and cayenne. Sprinkle with paprika and garnish with additional cilantro if desired.
- Although hummus can be prepared ahead of time, you should bring it to room temperature prior to serving for best results.
Diet type: Vegetarian
Diet (other): Low calorie, High protein
Number of servings (yield): 6
Meal type: snack
Culinary tradition: Indian (Northern)