Red Lentil Hummus Middle East, No.Africa, Mediterranean

[Guest guest]

Red Lentil Hummus

 

1/2 cup red lentils

2 tbsps. sesame seed

2 tbsps. olive oil

3/4 cup vegetable broth

1/2 cup chopped canned roasted red peppers

1/4 cup chopped shallots

1 tsp. grated orange peel

1/2 tsp. dried oregano

1/4 tsp. ground dried turmeric

salt to taste

2 tbsps. chopped drained oil-packed dried tomatoes

 

 

Sort lentils, discard debris, and rinse. In a 1 1/2- to 2-quart pan over high

heat, stir sesame seed and olive oil until seed is golden, 1 to 1 1/2 minutes.

At once add lentils, broth, red peppers, shallots, orange peel, oregano, and

turmeric. Bring to a boil over high heat; cover and simmer until lentils mash

when pressed, 15 to 20 minutes.

Pour mixture into a blender or food processor; whirl until smooth, scraping

sides as needed. Add salt to taste. Scrape into a bowl; scatter tomatoes over

hummus. Serve warm or cool, or cover and chill up to 1 day. Yields about 2 cups;

12 servings.

Spread this on toasted baguette slices or pocket bread triangles, or serve as a

dip for crisp vegetables.

 

 

 

Middle East, Northern Africa and along the Mediterranean

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/