Sunday, October 14, 2007

Lentil Hummus

I just came up with this recipe for SPICY lentil hummus. I've never actually heard of hummus made from lentils, but I went for it anyway. Mmmmm, mmmm - cheap and yummy!!

First -
Cook one cup dry lentil with a few cups of water.
Cook on medium high.
If the water is absorbed before the lentils are fully cooked, then add more water. Don't go crazy with the water.
Once all the water is absorbed and the lentils are soft, put aside to cool down.

Second -
In a food processor add the following:
a hefty scoop of crushed garlic
one or two hot peppers (take out the seeds unless you're a MAJOR spice fiend)
a few shakes of cumin
a couple of shakes of all spice
a few big shakes of seasoning salt
grind in some pepper
grind in some sea salt
5 or 6 good size shakes of paprika
4 small shakes of Indian Spices (I used two shakes of two different types - Masala blends)
around 1/4 cup tahini
scoop in the cooked lentils
lemon juice (add until you get the balance right)
olive oil (add until you get the balance right)

Blend until creamy. If the hummus is too thick, add more olive oil. If the hummus seems flat in flavor, add more lemon juice. Additional salt might be required, but if you plan on using salty chips, you might want to lay off the excessive salt.

Try your hummus as you go until you get the flavor you like. Don't double dip your chip!!

Keep in mind that the flavor will be brought out as it cools in the fridge.


Anonymous said...


Heather Z said...

Yeah - thanks! That was a typo. I'll fix it.