Yellow Lentil Hummus2012-10-24
- Skill Level: Easy
- Servings : 6+
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
A few weeks ago, I had a store-bought container of hummus. It was spicy yellow lentil hummus. This was the BEST store-bought hummus I ever had. Here is my version of what I bought from the store. This is best when you let it sit a day or two, the spice really comes out.
The picture of the finished product is 1 of 4 bowls this recipe made! This is a HUGE recipe. Please, invite a few friends over to enjoy this with you!
- 1/4 cup tahini
- juice of one lemon
- 1/4 cup water
- 4 dried apricots
- 1/3 cup extra-virgin olive oil
- 3 cups cooked lentils
- 1 small Serrano pepper
- 2 tsp ground cumin and papirka
- 1/4 cup sunflower seeds
- 1 tsp crushed red pepper
- 1 tsp dried onion powder
- 1/4 cup roasted red bell pepper
- 1 tbs minced garlic
- 3 tbs chopped roasted red pepper
- 1 tsp water from roasted red peppers
- 1 tbs finely chopped jalapeno
- 2 tbs sunflower seeds
- 1 tbs olive oil
- 3 dried apricots
Topping: Finely chop the dried apricots and roasted red pepper. Add all of the the ingredients to a bowl, cover and let marinate overnight.
Hummus: Cook lentils according to package. I made my lentils the evening before for dinner and used the leftovers for this dish. (drain the water from the lentils)
Add all of the ingredients except the water to the bowl of a food processor. Wiz on high for 1-2 minutes. Occasionally stop and scrape down sides. Use the water to thin the hummus to a texture you like.
For a more sweet hummus, add another apricot, for spicer add more jalapeno and crushed red pepper.
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