Recipes

Lentil hummus


Lentil hummus

Here is the recipe for lentil hummus: a protein-rich sauce, perfect as an appetizer, to fill sandwiches or as a healthy snack.

There are those who only eat lentils on New Year's Eve and this is a real shame. Not only because they are good and versatile , but also because they represent an excellent alternative protein source to meat . Preparing lentil hummus could be the first step towards recipes based on legumes , so as to begin to familiarize yourself with the taste.

Excellent with vegetables, canapés, croutons or as a filling for sandwiches, it is very simple to prepare. In fact, you can boil the lentils yourself (so as to use those left in the pantry) or opt for canned ones and make the preparation even quicker. In all cases, a mixer will be enough to obtain a delicious lentil cream.

Dried lentils

Ingredients

For the lentil hummus

  • Dried lentils – 200 g
  • Tahini sauce – 1 tbsp
  • Garlic – 1 clove
  • Lemon – 1/2
  • Evo oil – 2 tablespoons (+ to taste to complete)
  • Fresh parsley – 1 sprig
  • Salt – to taste
  • Pepper – to taste

Preparation

How to prepare lentil hummus recipe

1

If you use dried lentils, the first step is to cook them. Follow the instructions on the package to understand whether or not they require soaking. We usually put them in a pressure cooker , without soaking them first, and cook for 15-20 minutes from the whistle . It will take about 40 minutes in the pan but it will be easier to taste them to understand when they are cooked. Only once cooked, add 1 teaspoon of coarse salt to the water and mix. If you opt for canned lentils instead, one can will be enough and you can skip this step and the next.

2

Let the lentils cool in their water so that they rise, then drain them and transfer them to a blender . Keep a cup of their water aside.

3

Add the garlic , lemon juice , parsley , tahini sauce , oil and ground pepper . Blend until you obtain a creamy consistency. If needed, you can help yourself with the water previously saved. Season with salt and transfer to a small bowl. If you like, you can make the flavor of this hummus more "Middle Eastern" by adding about half a teaspoon of cumin and half a teaspoon of powdered coriander.

4

Decorate the surface with a drizzle of raw oil and a sprinkling of paprika (optional).

Here is a short video where you can see all the steps and the final consistency of your cream.

We have given you a basic version of lentil hummus that you can customize to your liking. For example, try replacing lemon juice with mandarin juice: you will get a perfect variant for the winter.

If you want, you can make lentil hummus with the Thermomix : thanks to the powerful blades you will get an amazing consistency.

Red lentil hummus

Alternatively, we recommend trying red lentil hummus, more digestible and equally simple to prepare. The red lentils (you will need 200 grams) are available on the market already hulled. To cook them, simply boil them in lightly salted water for 10-15 minutes .

Drain them well and transfer them to a blender with the tahini sauce, lemon juice, garlic clove, oil and curry powder (1 teaspoon). Blend, adjusting the consistency with a little cooking water. Serve completing with a drizzle of oil, sesame seeds and a sprinkling of parsley.

Conservation

The hummus keeps for 3-4 days in the refrigerator, closed in an airtight container.

Read also
Chickpea hummus

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