Lentil Hummus with Pomegranate Molasses and Mint - 5 pts

[Guest guest]

Going thru my hummus files as I'm digitizing and redisc overed this

one. Made a great Christmas presentatioon last year. I used green

lentils and decorated with pomegaranate seeds. As usual, I prefer

roasted minced garlic. Its a softer layer. I minced the mint

seperately, and stirred it in at the end. The hummus was creamy, but

the mint still had texture. Pretty.

 

 

 

 

* Exported from MasterCook *

 

Lentil Hummus with Pomegranate Molasses and Mint - 5 pts

 

Recipe By :Modified from _The_Gefilte_Variations_ by Jayne Cohen,

Scribners, 2000

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Brown Lentils

1 teaspoon Salt -- To Taste

3 tablespoons Chopped Garlic -- Or To Taste

6 tablespoons Extra-Virgin Olive Oil

8 tablespoons Lemon Juice

5 tablespoons Pomegranate Molasses -- Or To Taste

1/3 cup Fresh Mint Leaves -- (About One Bunch)

Ground Black Pepper

 

1. Pick over the lentils carefully, and rinse well in cold water. Drain

and place in a medium saucepan. Add cold water to cover generously and

bring to a boil. Lower the heat and cook, covered, for about 20

minutes or

until very soft. About 5-10 minutes before done, add salt to taste (We

add

1 tsp)

 

2. While the lentils cook, sauté the garlic in olive oil until just

tinged with pale gold (you want to eliminate the raw taste).

 

3. Drain the lentils, reserving the liquid. Add the other ingredients,

and process in a blender, food processor, or with a wand-style hand

blender.

Process until smooth and creamy, and until the mint leaves are finely

chopped. Adjust the seasonings as needed (we sometimes need to add

salt, pepper, lemon juice, or pomegranate molasses depending on what’s

missing.)

 

4. Refrigerate over night to let the flavors blend, and adjust the

seasonings again.

 

5. Serve with pita chips, matzo chips, or crudités.

 

Makes 10 quarter-cup servings.

 

Description:

" 5 pts "

Source:

" Post from http://www.mycookingblog.com/1-cookie.php "

S(Formatted by Chupa Babi in MC):

" 12.09.05 "

Yield:

" 2 1/2 cups "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 237 Calories; 8g Fat (31.2%

calories from fat); 11g Protein; 31g Carbohydrate; 12g Dietary Fiber;

0mg

Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean

Meat; 0

Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : AuthorNote: You can get Pomegranate Molasses (sometimes

labeled as " Pomegranate Concentrate " ) at mideastern

groceries. We're currently using " Sadaf " brand. We’ve

tried this with red lentils, and they make a softer and

less flavorful dish. Haven’t tried this with French

lentils, black " beluga " lentils or Chana Dal.

 

Nutr. Assoc. : 903920 0 0 0 0 4171 0 0

 

 

 

 

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