Recipe #17/20: Lentil Hummus

Well I didn’t finish by the end of ’09, but I have some pretty cool recipes planned out for the last few. This one is courtesy of my good friend Hillary and the people at This red lentil hummus is quite tasty and good on anything from pita chips to veggies. The only thing I changed was adding the zest from the freshly squeezed lemon as well, since it seemed a shame to throw away perfectly good zest if I were taking the effort to freshly squeeze a lemon. The addition of the zest adds a delightfully bright note to the hummus that would work perfectly for a summer picnic (or in the winter time to perhaps escape the cold, grey weather and pretend you are on a summer picnic). The Chow recipe is also an ingredient for a Lentil Hummus Wrap with Pomegranate Molasses, though I didn’t get a chance to make that. I still have some left over, so maybe I will if I can find any pomegranate molasses.
I hope you enjoy this refreshingly little treat. Next stop: Homemade Lentil Pasta!
Red Lentil Hummus
Serves a party as an appetizer with pita chips, veggies, etc. (Makes about 2 cups)
2 cups water
1 cup dried red lentils
2 cloves garlic, chopped
3 Tbsp tahini butter
5 Tbsp olive oil
Juice and zest from one lemon
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1. Boil water, add lentils, reduce to simmer and cook for 15-20 minutes. Drain and allow to cool to room temperature.
2. Place lentils, garlic and tahini in a food processor with blade attachment and pulse until lentils are broken up.
3. With the motor running, add lemon juice and zest, salt, pepper and oil. Blend for around 30 seconds. Scrape down the side of the bowl and then blend for another 40 seconds, or until smooth. Storage in the fridge in an airtight container.

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