Red Lentil Hummus
Substitute lentils for chickpeas for a smoother version of this dip. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)
- 1 cup dried red lentils
- 2 garlic cloves, peeled
- Peel from 1/2 lemon & zest from 1/2 lemon, divided
- 2 tablespoons extra-virgin olive oil, plus more for
- 1 1/2 tablespoons tahini paste
- Juice from 1 1/4 lemon
- 2 pinches of sumac
- Carrots, celery, Persian cucumbers, for serving
- In a medium saucepan, set over medium heat, combine the lentils, water, garlic cloves and peel from 1/2 lemon. Bring to a simmer and cover the pan. Cook for 15 to 20 minutes, until the water has evaporated and the lentils are thoroughly cook. (If a very small amount of residual water is in the lentils, that’s ok!) Remove the lemon peel and discard.
- To a blender or food processor, add the olive oil, lentils and softened garlic cloves, tahini paste, juice from 1 lemon and a few pinches of salt. Pulse until very smooth. Give it a taste and adjust the salt according to taste (I added a few more pinches).
- Transfer to a serving bowl. Drizzle with a teaspoon or two of olive oil and top with a few pinches of sumac. Serve with crudite and crackers/pita.