Red Lentil Hummus V, GF

 red lentil hummus with zatar, summer squash tabouli, nut and seed bread and farm flowers

red lentil hummus with zatar, summer squash tabouli, nut and seed bread and farm flowers

This hummus takes a total of 45 minutes to prepare from dry lentils. The velvety texture that result that is unparalleled by other bean or nut varieties. Makes about a quart. 

Equipment

small sauce pan
spatula or wooden spoon
blender--ideally Vitamix
storage container

Ingredients

1.5 c dry red lentils
1/4 yellow onion
8 tellicherry peppercorns
8 coriander seeds
bay leaf
olive oil
salt
2t tahini
juice of one lemon
1 raw or roasted garlic clove
chili oil or red pepper flakes (optional)

Instructions

Place the lentils into the small sauce pan. Add the quarter onion, peppercorns, coriander, bay leaf, chili flakes or chili oil (if using) garlic clove and salt to taste (if you are unsure, start with 1 teaspoon and then once the lentils are near ready, taste and adjust salt accordingly). Add 1.5c water and bring to a boil, then reduce to a low simmer and put the lid on. Taste a couple of lentils after about 20 minutes. If they are done (should resemble a somewhat lumpy puree), remove from heat spread flat and cool. Once the lentils are cool taste them again to make sure the salt level is ideal, remove bay leaves and onion and add lentils to the blender with olive oil (3-4 Tablespoons to start), lemon, tahini and salt if necessary. You may need to add a little bit of water depending on how much water cooked out. Blend until smooth. Garnish with some olive oil, lemon and zatar. Eat with veggies, bread, falafel, anything that sounds good.