Lentils Hummus Style with Pomegranate Molasses and Mint

[Guest guest]

@@@@@

Lentils Hummus Style with Pomegranate Molasses and Mint

 

2 C Brown Lentils

Salt To Taste (About 1 tsp)

3 Tbsp Chopped Garlic, Or To Taste

6 Tbsp Extra-Virgin Olive Oil

8 Tbsp Lemon Juice

4-6 Tbsp Pomegranate Molasses, Or To Taste

1/3 C Fresh Mint Leaves, (About One Bunch)

Ground Black Pepper

 

 

 

 

1. Pick over the lentils carefully, and rinse well in cold water. Frain 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 missingâ€.)

 

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

again.

 

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

 

Author: modified from _The_Gefilte_Variations_ by Jayne Cohen, Scribners, 2000

Source: http://www.mycookingblog.com

Formatted by Chupa Babi: 03.05.08

 

 

-----

 

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping