Wednesday, October 11, 2017

Lentil Hummus


I love lentils, and have been craving them lately.

I found this easy recipe in Bon Appetit Magazine and it was delicious.

If you have leftover cooked lentils, this is a great idea to use them in.

I am calling this a hummus, cause it looks like hummus, but there is no tahini in site.


Here's the recipe (adapted from Bon Appetit):

1 small onion, finely chopped
1 cup yellow, green or red lentils
1 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
¼ cup olive oil, plus more for drizzling
2 tablespoons fresh lime juice, plus more for serving (lemon juice would be good too)

Since my lentils were leftover, and already cooked, I cooked an extra sliced onion in a skillet and added that to the food processor, to give the hummus a nice oniony sweet taste.

Combine onion, lentils, cumin, and 4 cups water in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until lentils are falling-apart tender, 25–30 minutes. Let cool.

Purée lentil mixture, 1 cup cilantro, 1/4 cup oil, and 2 Tbsp. lime juice in a blender until smooth; season with salt and pepper. Spoon into a bowl. Drizzle with oil and lime juice; top with more cilantro.

Delicious with a crispy egg on top, but of course!


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