Lentil Hummus

Lentil hummus is a tasty variation of the traditional hummus, which is usually made with chickpeas. Following the Italian spirit of reinventing international dishes, I might suggest adding a Mediterranean touch with the addition of fresh aromatic herbs such as rosemary or thyme. Let’s see the recipe:

Ingredients

• 200 g of dry red lentils (or brown if you prefer)
• 2 cloves of garlic
• Juice of 1 lemon
• 1 tablespoon of tahini (sesame paste)
• 1 teaspoon of ground cumin
• Salt, as needed
• Black pepper, as needed
• Extra virgin olive oil
• Water for cooking lentils (about 500 ml)
• Aromatic herbs of choice (rosemary, thyme, etc.) - optional

Preparation

1. Rinse the lentils under running water and then place them in a pot with plenty of water. Bring to a boil and let cook until the lentils become soft, about 15-20 minutes. If you are using brown lentils, they may require more time.
2. Once cooked, drain the lentils and let them cool slightly.
3. In a food processor, combine the lentils, garlic (which you can crush or grate first), lemon juice, tahini, cumin, a pinch of salt and pepper, and a drizzle of extra virgin olive oil.
4. Blend everything until you get a creamy and homogeneous consistency. If the hummus is too thick, you can add a little water or olive oil to reach the desired consistency.
5. Taste and add more salt, pepper, lemon, or spices to your liking.
6. Transfer the hummus to a bowl and, if you wish, garnish with a drizzle of olive oil, a sprinkle of cumin, and some chopped fresh aromatic herbs.
7. Serve with warm pita bread or raw vegetables for a healthy appetizer.

Curiosity

Hummus is a very versatile and healthy dish, rich in protein and fiber. In its lentil version, it is particularly suitable for those following a vegetarian or vegan diet, offering an excellent alternative to meat for protein intake. Moreover, lentils are a source of iron and folic acid, an important nutrient especially for pregnant women.