Thursday, December 29, 2016

Red-Lentil Hummus

Ingredients for 3 cups

¼ cup tahini
¼ teaspoon coriander
½ garlic clove, smashed
½ teaspoon sea salt, plus more for finishing
1 cup red lentils, rinsed
1 tablespoon extra-virgin olive oil for drizzling
1 teaspoon red-wine vinegar
1 ½ tablespoons minced parsley
3 tablespoons olive oil
Greek yogurt, optional
Juice of ½ lemon
Pinch sweet paprika


Place lentils in a 2-quart pot; cover with 2 cups water. Boil, then reduce heat and simmer until tender (about 20 minutes).

Combine lentils, salt, tahini, garlic, olive oil, lemon juice, vinegar, and coriander in a food processor and blend until smooth.

To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil. Sprinkle with paprika and parsley. Top with Greek yogurt if desired.

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