“Meatless Monday” Recipe of the Week – Red Lentil Hummus

January 18, 2016 at 6:06 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Red Lentil Hummus. A perfect Vegetarian Appetizer that can be served with whole wheat crackers/pita. You can find this recipe along with a great selection of Vegan and Vegetarian Recipes at the PBS website. http://www.pbs.org/food/recipes/

 

Red Lentil Hummus

Ingredients
1 cup dried red lentilsPBS3
Water
2 garlic cloves, peeled
Peel from 1/2 lemon & zest from 1/2 lemon, divided
2 tablespoons extra-virgin olive oil, plus more for
1 1/2 tablespoons tahini paste
Juice from 1 1/4 lemon
Salt
2 pinches of sumac
Carrots, celery, Persian cucumbers, for serving
Directions
1 – In a medium saucepan, set over medium heat, combine the lentils, water, garlic cloves and peel from 1/2 lemon. Bring to a simmer and cover the pan. Cook for 15 to 20 minutes, until the water has evaporated and the lentils are thoroughly cook. (If a very small amount of residual water is in the lentils, that’s ok!) Remove the lemon peel and discard.
2 – To a blender or food processor, add the olive oil, lentils and softened garlic cloves, tahini paste, juice from 1 lemon and a few pinches of salt. Pulse until very smooth. Give it a taste and adjust the salt according to taste (I added a few more pinches).
3 – Transfer to a serving bowl. Drizzle with a teaspoon or two of olive oil and top with a few pinches of sumac. Serve with crudite and crackers/pita.

http://www.pbs.org/food/recipes/red-lentil-hummus/

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