I made this lentil hummus recipe as an appetizer the other night, and it came out wonderful. It's not the first time I've made hummus with lentils instead of chickpeas - I really am a lentil fanatic. I love the earthy flavor they give, and their texture is perfect for hummus.
You can put tahini in this if you like, but I like a more solid, chunky hummus so I leave it out. This is flavored mildly with some garlic, cumin, parsley and lemon - a perfect flavor combination! Pita chips are the perfect garnish for this - you can easily make them by cutting pita bread in eighths, then brushing it with olive oil and toasting in a really hot oven for a few minutes - be sure to not over cook or they can get too hard.
If you like this lentis hummus recipe; you should also try my homemade tzatziki sauce made with fresh ingredients. And my pita bread that pairs great with this dip.
Lentil Hummus
Ingredients
- 3 cups vegetable stock
- 1 cup green lentils - rinsed
- 1 bay leaf
- 3 cloves garlic
- 3 tablespoon lemon - juice fresh
- 3 tablespoon cumin
- 2 tablespoon olive oil
- 2 tablespoon parsley - chopped fresh
- salt - to taste
- cayenne pepper - to taste
- paprika - garnish
Instructions
- Put the stock, lentils and bay leaf in a medium soup pot, and bring to a boil then cover and simmer over low heat until the lentils are tender, about 45 minutes.
- Drain the lentils, remove the bay leaf, and put them in a food processor or blender. (you can also return them to the pot and use an immersion blender)
- Add the garlic, lemon juice, cumin, salt and cayenne pepper, then begin to blend while adding the olive oil in a steady stream.
- Use a rubber spatula to scrape the hummus into a bowl, and fold in the parsley.
- Garnish the hummus with some paprika and extra parsley, then serve at room temperature with vegetable chips, pita chips, or fresh sliced vegetables.
Krypton
I've just done this (non) hummus and it's very good!
comfortablefood
Well, be sure and let me know what you think of this one. : )