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| Lentil Hummus |
"Great alternative to chickpea hummus. My husband loved it even though he doesn't like lentils as much. He said he couldn't taste the lentils. Boiling lentils with turmeric made a great difference."
Ingredients :
- 1 cup green lentils
- 1 teaspoon ground turmeric
- 1/4 cup extra-virgin olive oil, divided
- 1 small yellow onion, thinly sliced
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon grated fresh ginger
- 2 tablespoons chopped cilantro, or to taste
- 1 1/2 teaspoons lemon juice
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H42M |
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- Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
- Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
- Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.
Notes :
- Chop the onion instead of slicing it if desired.
- If the ginger starts sticking to the skillet in step 3, add a little water and scrape it up.
- For a thinner consistency add more water or oil as you blend.
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