Red Lentil Hummus - xp

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Red Lentil Hummus

1/2 cup hulled (decorticated) red lentils such as Red Chief or Crimson)

2 tbl sesame seed

2 tbl olive oil

3/4 cup fat-skimmed chicken or 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 tbl 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.

 

This recipe yields about 2 cups; 12 servings.

 

Comments: Spread hummus on toasted baguette slices or pocket bread triangles, or

serve as a dip for crisp vegetables.

Formatted by Chupa Babi in MC:.

Source: FoodDownUnder.com

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