Sunday, February 3, 2019

Smoky Red Lentil Hummus

3 c. water
1 c. dried red lentils
2 T. tahini
1-1/2 T. fresh lemon juice
1 T. olive oil, plus more for garnish
1 T. unsalted tomato paste
2 garlic cloves, smashed
1-1/4 t. kosher salt
1 t. smoked paprika
1/2 t. cumin
Fresh flat-leaf parsley
Crudites or pita wedges

Bring water and lentils to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread evenly on a small baking sheet to chill for 30 minutes.

Process lentils, tahini, lemon juice, olive oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. Garnish with parsley and olive oil. Serve with crudites or pita wedges.

Serves 12.

Adapted from Cooking Light magazine, Dec. 2018, p. 106.

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