Red Lentil Hummus
Who knew! Red lentil hummus is not… red. It’s not orange, nor is it pink.
So it’s a mystery where the color goes.
But man is it creamy. I’ve also used a Middle Eastern spice here called za’atar. It’s a mixture of sumac, sesame seeds, and thyme. It’s worth hunting down to give this a really tangy and fabulous taste. If you can’t find it of course you’ll be fine with just the tahini in the same way that regular hummus is made.
- 1/2 cup red lentils, rinsed and picked through
- 3/4 cup water
- 3 large spoonfuls of tahini
- A large drizzle of olive oil
- A big squeeze of lemon juice
- A large pinch of fleur de sel
- A large pinch of za'atar
- Cook the lentils with the water until mushy- about 10-15 minutes. Add a touch more water if you need to prevent them from sticking to the bottom of the pan during the cooking process.
- When done, pull off the heat, and smash with a spoon to soften further.
- Mix in the remaining ingredients, in whatever ratio strikes your fancy, this recipe is very adaptable.