Recipe: Red Lentil Hummus

Taken from The Pea & Lentil Cookbook.

If you look down the ingredients list, it looks like a somewhat crazy recipe. But I made it yesterday and it turned out really well.

I removed the salt from the original recipe, so it is a bit bland. But it goes very well salted meats because of that. I tried it with some Triscuits & baked ham and it was a delicious combo.

Red Lentil Hummus

  • 2-3 cups water
  • 1/2 cup fresh mint, coarsely chopped, or 1/4 cup dried mint
  • 3 garlic cloves, minced
  • 1 cup dry red lentils, rinsed
  • 1/4 cup olive oil (can be regular or extra virgin, I used extra virgin because that was what was in the cupboard)
  • 1/4 cup tahini
  •  2-1/2 Tbsp fresh lime juice
  • 1/4 tsp Tabasco salt
  • 1/8 tsp cayenne pepper

Mix water, lentils, mint leaves, and garlic in a 2-quart saucepan and cook over medium heat (alternatively, you can mix water, mint leaves & garlic and bring to a boil before adding the lentils) for about 20-30 minutes or until lentils are soft.

Drain lentils, reserving cooking liquid (if any is left, my lentils absorbed all the water I boiled them in).

Place lentils, mint leaves and garlic mixture in a food processor. Mix in oil, tahini, lime juice, Tabasco and cayenne pepper. Process until very thoroughly mixed. Don’t worry if it is a bit thin, it will thicken up once it sits for an hour or so. If it seems too thick in the food processor, add in some water, preferably cooking water from the lentils if any was left over.

Let sit for an hour so before eating to let it cool, thicken and to let the flavors meld. Store in the refrigerator.

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