LENTIL HUMMUS from Kentucky - 5 pts

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* Exported from MasterCook *

 

LENTIL HUMMUS from Kentucky - 5 pts

 

Recipe By :Gourmet, You Asked For It; Shariats,

Louisville KY, April 1996

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 tablespoons coarse salt

1/2 pound lentils -- picked over (about

1 1 /4 cups)

1/2 cup tahini -- (sesame seed paste)

5 garlic cloves -- minced and

mashed to a paste with 1/4 teaspoon salt

1/2 cup fresh lemon juice

1/2 cup water -- (1/2 to 1/3)

1/2 cup extra-virgin olive oil

toasted pita wedges

 

In a large saucepan bring 2 quarts water with salt to

a boil and simmer lentils about 15 minutes, or until

al dente. In a colander drain lentils and rinse under

cold water, draining well. Transfer lentils to a bowl

and chill 20 minutes.

 

In a food processor pureé lentils, tahini, garlic

paste, lemon juice, and 1/2 cup water until smooth.

 

With motor running add oil in a stream, adding up to

1/4 cup remaining water if mixture is too thick.

 

Season hummus with salt and pepper.

 

Hummus may be made one day ahead and chilled, its

surface covered with plastic wrap. Bring hummus to

room temperature before serving. Serve with pita

toasts.

 

Makes about 3 cups (12 quarter-cup servings)

 

Description:

" 5 pts "

Source:

" Epicurious.com "

S(Formatted by Chupa Babi in MC):

" 03.21.06 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 207 Calories;

15g Fat (60.6% calories from fat); 7g Protein; 14g

Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 954mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 0 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 5243 0 0 0 0 0

 

 

 

 

 

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