Lentil Hummus Recipes
LENTIL HUMMUS
Categories Food Processor Garlic Appetizer Vegetarian Low Cal Lemon Lentil Sesame Simmer Boil Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 8
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
Hummus is traditionally made from chickpeas. This version is just as tasty, and because lentils have more fiber and protein, it's even healthier.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
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.
LENTIL HUMMUS
Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
- Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.
Nutrition Facts : Calories 288 g, Fiber 7 g, Protein 15 g, SaturatedFat 2 g, Sodium 360 g
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