Smoky Red Lentil Hummus Food

RED LENTIL HUMMUS RECIPE

Steps:

• Cook the lentils. Coat the bottom of a medium-sized pot with 1 tablespoon of the olive oil. Add the honey, chipotles, garlic, paprika, ¼ teaspoon of the salt and the lentils and mix to coat them well. Pour in the water and mix. Bring to a boil, turn the heat to low, cover, and simmer just until the water has been absorbed, 10 to 15 minutes. Remove from the stove and let it cool for about 15 minutes.
• Blend. Add the lentils and the garbanzo beans to a food processor fitted with the blade attachment and blend until it's as smooth as possible. Then mix in the remaining olive oil and salt.
• Cool/serve. Let it cool completely and then add it to an airtight container with a piece of plastic wrap directly on the surface of the hummus, beneath the lid. Refrigerate for up to 5 days. Serve at room temperature, drizzled with a touch more extra virgin olive oil and a sprinkle of paprika.(If it's been refrigerated, let the hummus sit at room temperature for at least 30 minutes before serving. If it's still not as soft as you'd like, heat it in the microwave for a few seconds.)

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.

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 HUMMUS

Steps:

• In your Instant Pot, combine the lentils with the water.
• Place the lid on the Instant Pot, and seal the valve.
• Set the timer for 9 minutes on manual (high) pressure.
• Once the timer beeps finished, release the pressure.
• Add the contents of the Instant Pot to the food processor with the rest of the ingredients and puree until smooth.
• Add more extra virgin olive oil and/or lemon juice as needed.
• Season with additional salt/pepper as needed, and pour into serving bowl.
• Drizzle with a little extra olive oil and a few dashes of smoked paprika.
• Serve with chips, pita bread or spread on sandwiches.

RED LENTIL HUMMUS

Steps:

• Bring 2 cups of water to a boil and add the *lentils*. Cook until the lentils have softened (about 12-15 minutes) and drain off any excess water if necessary.
• You can also toss the *lentils* in an instant pot with 1 1/2 cups water, cook on high pressure for 5 minutes and quick release.
• Transfer cooked *lentils* to a food processor and add the rest of the ingredients: *tahini*, *lemon juice*, *olive oil*, *salt* and *smoked paprika*. Blend everything together, occasionally stopping to scrape down the sides of the food processor.
• If you like your hummus a little thinner, add more olive oil (or water) a tbsp at a time and blend until you reach your desired consistency.
• Transfer to a bowl and serve with a drizzle of olive oil and a sprinkle of smoked paprika and chopped parsley (or whatever tender herbs you have on hand).

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!

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH

Steps:

• Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.