Lentil Hummus

Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

Makes about 3 cups.

2 tbsp Coarse kosher salt
1/2 lb Lentils, picked over (about 1 1/4 cups)
1/2 C Tahini (sesame seed paste)
5 Garlic cloves, minced & mashed to a paste with 1/4 tsp salt
1/2 C Fresh lemon juice

1/2 to 2/3 C Water
1/2 C Extra-virgin olive oil
Toasted pita wedges

1. In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente.
2. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
3. In a food processor puree lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick.
4. Season hummus with salt and pepper.

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