Curried Lentil Hummus Recipes
CURRIED LENTIL HUMMUS
This savory lentil recipe is from Kit Manning of Winchester, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until onion is translucent, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are soft, about 5 minutes.
- Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes.
- In a food processor, puree lentil mixture with goat cheese, curry powder, chili powder, and 1/4 teaspoon each salt and pepper. Add parsley; pulse to combine. Serve at room temperature with grilled or toasted pita bread.
CURRIED HUMMUS
Try this moreish curried hummus as an alternative to sugar-laden snacks in the afternoon. The recipe uses our curried chickpeas, which you could make ahead
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 5m
Number Of Ingredients 4
Steps:
- Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.
Nutrition Facts : Calories 153 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
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