Empty My Fridge
"Better than Chickpea Hummus" CREAMY Lentil Hummus
Ingredients
- Green lentil · dried½ cups
- Tahini · paste3 tbsp
- Garlic2 cloves
- Cumin · ground½ tsp
- Paprika · smoked¼ tsp
- Extra virgin olive oil2 tbsp
- Lemon1 tbsp
- Salt
- Black pepper
- Olive oil · chopped
Instructions
- Rinse the dried lentils in a fine sieve, then put them in a saucepan with 2 cups (480 ml) of water. Bring to a boil over high heat, cover, and lower the heat to low.
- Cook the lentils until just tender, about 15 to 20 minutes (check the package time). Drain them in a colander, rinse with cold water and shake off excess water. Set aside a spoonful for garnish.
- Put the lentils in a food processor and blend for about 1 minute, scraping the sides halfway through. Add the tahini, garlic, cumin, paprika, olive oil, lemon juice, salt and pepper, then blend another 1 to 2 minutes until smooth.
- With the motor running, add 1 to 2 tablespoons (15 to 30 ml) of water until the hummus reaches the desired creaminess.
- Spread the hummus in a shallow bowl and use the back of a spoon to make curves. Garnish with the reserved lentils, a drizzle of olive oil and chopped cilantro. Serve at room temperature or chilled.
Summarized from Spain on a Fork's video. Watch it for the details.
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