Red lentils – a hummus of sorts

Red lentils – a hummus of sorts

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Red lentils, super-cheap and easy to come by. Blended, they make for a fast, whippy hummus here.

Ingredients

Quantity Ingredient
250g red lentils, rinsed and drained
2 garlic cloves, peeled and halved
1 lemon, juiced
150g tahini
1 tablespoon Baharat
or ras el hanout, or use equivalent measure of ground cumin and coriander, toasted
1 teaspoon salt, or to taste
extra virgin olive oil, to serve

Method

  1. Rinse the red lentils well and place in a saucepan with 450ml of water. Over a moderate heat, bring to the boil, skimming off any froth that surfaces, then reduce the heat and simmer until tender, about 15 minutes. Drain and cool.
  2. Put the cooked lentils and the garlic into a food processor and blend for a minute until smooth.
  3. Add the lemon juice, tahini, spices and salt, and blend again for another minute. By eye, add between 3 and 5 tablespoons of cold water to the mix, processing until the hummus is smooth, aerated and creamy.
  4. Taste, then adjust the seasoning, adding more lemon juice or salt, if required.
  5. Serve the hummus on a plate, swamped with a good measure of olive oil.
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