I made this hummus 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.
- vegetable stock - 3 cups
- green lentils - 1 cup, rinsed
- bay leaf - 1
- garlic cloves - 3 - 5, peeled and coarsely chopped
- fresh lemon juice - 3 tbsp
- cumin - 3/4 tbsp
- salt - to taste
- cayenne pepper - to taste
- olive oil - 2 tbsp
- fresh parsley - 2 tbsp, chopped
- paprika - for garnish
- 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.
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