This is a delicious variation of a traditional hummus. You can substitute lentils with Mung beans. It will change the color and flavor, but just as yummy. Adding the green garlic makes this a spring dish.
Lentils are full of polyphenols, high in protein, a good source of iron, and full of fiber.
Prep time: 20 minutes
Cook time: 30-40 minutes
1 cup red or green lentils, rinsed
1 1/2 cups cold water, extra to smooth out hummus
1tbsp. green garlic, about 3 stems, chopped
1/2 cup tahini
1 1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1/8 tsp. sweet paprika, optional
3 lemons, juiced, and 1 tsp.zest, if organic
1/2 tsp. cumin seeds, ground & toasted
1/4 cup extra virgin olive oil, more for drizzling
1/4 cup pine nuts, toasted
1/4 cup parsley, fine chop
a few mint leaves for garnish
Rinse the lentils with cold water. Drain. put into medium pot or sauce pan, and cover with the water. Cover pot. On medium, high heat, bring to a boil. Lower heat and simmer for 15- 20 minutes or until tender. You can cook the lentils a day in advance.
Transfer lentils to a food processor with the garlic, salt, ground cumin, pepper and process until smooth. Scrape the sides down. The hummus will be thick at this point. Add olive oil, lemon juice, and zest. Blend for 3-4 minutes, until really creamy. If it still feels too thick, add a bit more water. A tbsp. at a time. Taste for seasoning, and adjust if needed. More salt, lemon, pepper?...
Scrap into decorative bowl. Sprinkle with sweet paprika, if using. Make ridges into the hummus, and drizzle a bit more olive oil on top. Sprinkle pine nuts and parsley.
Cooks Note: Serve with crispy seasonal veggies, such as radishes, baby carrots, cucumbers and the like. Can be sliced in advance and kept in cold water, lemon and salt.
Drain on paper towels. Arrange on a platter with fresh herbs around the dish.
My Almond Focaccia goes really well with the hummus. Recipe under breakfast and brunch. You can also roast seasonal veggies on a baking sheet and serve with hummus, for a warmer dish.