Lentil Hummus with Pomegranate Molasses and Mint xp

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Lentil Hummus 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. Drain and

place in a medium saucepan. Add cold water to cover generously (at least 4 cups)

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)

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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.

 

 

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.

 

Modified from The_Gefilte_Variations by Jayne Cohen, Scribners, 2000

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

Formatted by Chupa Babi in MC: 12.09.05

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