Active Time: 15 MinsTotal Time1 Hour 10 Mins
Yield: Serves 12 (serving size: 1/4 cup)
Use this fun riff on classic chickpea hummus to anchor a tray of fresh, seasonal vegetable dippers—we recommend multicolored carrots, radishes, and cauliflower florets. You can prepare the hummus up to three days ahead; wash and trim the crudités a day in advance, and store them in ziplock plastic bags lined with paper towels.
Ingredients
- 3 cups water
- 1 cup dried red lentils
- 2 tablespoons tahini
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for garnish (optional)
- 1 tablespoon unsalted tomato paste
- 2garlic cloves, smashed
- 1 1/4 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Fresh flat-leaf parsley leaves (optional)
Nutritional Information
- Calories 85
- Fat 3g
- Satfat 0g
- Unsatfat 2g
- Protein 5g
- Carbohydrate 11g
- Fiber 3g
- Sugars 1g
- Added sugars 0g
- Sodium 204mg
- Calcium 1% DV
- Potassium 4% DV
- Calories 85
- Fat 3g
- Satfat 0g
- Unsatfat 2g
- Protein 5g
- Carbohydrate 11g
- Fiber 3g
- Sugars 1g
- Added sugars 0g
- Sodium 204mg
- Calcium 1% DV
- Potassium 4% DV
How to Make It
Step 1
Bring 3 cups water and lentils to a boil in a medium saucepan over medium-high. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread in an even layer on a small baking sheet; chill 30 minutes.
Step 2
Process lentils, tahini, lemon juice, oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. If desired, garnish with parsley and olive oil. Serve with crudités or pita wedges.
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