Red Lentil Hummus Food

LENTIL HUMMUS

Steps:

• Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
• Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
• Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.

RED-LENTIL HUMMUS

Steps:

• Pulse lentils, garlic, tahini, 3 tablespoons olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper. To serve, drizzle with olive oil and sprinkle with spice blend.

RED LENTIL CURRY HUMMUS

Steps:

• Add the chickpeas, red lentils, curry paste, tahini, garlic, curry powder, lemon juice and olive oil to a food processor or high powered blender.
• Add about 2 pinches of salt and a pinch of pepper and blend on high speed until the mixture is completely blended and smooth. You may need to scrape down the sides a few times to ensure everything is combined.
• The mixture may still seem a little bit mealy at this point, so add a tiny bit of water one teaspoon at a time while the blender or food processor is running (if possible) until you achieve the perfect loose, smooth texture (about 2-4 minutes of blending should do the trick!).
• Do a taste test and blend in a little more salt and/or pepper if you desire.
• Serve in your favourite bowl with a drizzle of olive oil on top and sprinkle it with some finely chopped fresh parsley. Add to a platter of fresh veggies, slices of naan bread, crackers, bagel chips, tortilla chips, or whatever you fancy for dipping, and serve!

SMOKY RED LENTIL HUMMUS

Steps:

• Bring 3 cups water and lentils to a boil in a medium saucepan over medium-high. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread in an even layer on a small baking sheet; chill 30 minutes.
• Process lentils, tahini, lemon juice, 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. If desired, garnish with parsley and olive oil. Serve with crudités or pita wedges.

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

RED LENTIL HUMMUS

Steps:

• Cook lentil until tender about 20 minutes.
• Drain-- Allow to drain well.
• Add drained lentils to food processor along with tahini, lemon juice, spices, and garlic. Process until smooth.
• Yum!