LENTIL HUMMUS

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LENTIL HUMMUS

 

1 1/2 cups cooked lentils, drained

1/4 cup Tahini, (sesame seed paste) or 2 tbsp peanut butter + 2 tsp sesame oil

2 or 3 cloves of garlic

1/2 - 1 tsp sea salt, or salt

juice of one lemon

1 tsp cumin

1/4 tsp turmeric

1 - 2 tbsp cold water, ( or lentil cooking liquid)

1 - 2 tbsp olive oil

freshly chopped parsley or cilantro

 

 

 

Combine lentils, tahini or peanut butter, garlic, salt and lemon juice in a food

processor. Process on high for 3 minutes, adding water as needed to produce a

thick scoopable mix. Stir in Cumin, turmeric or a few dried pepper flakes. Spoon

into a small bowl and garnish with olive oil, parsley and paprika. Serve with

pita warmed for a minute in a 250 oven.

 

Source: THE CHILD HUNGER AND EDUCATION PROGRAM

Formatted by Chupa Babi: 03.05.08

 

The trick to making good hummus is to let the flavours mellow for a few hours

then taste and adjust garlic, lemon and other spices until it is to your liking.

 

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