This is a really simple, healthy dish from the March, 2010, issue of Food and Wine magazine. Perfect for parties, as a snack, or spread on a bagel for breakfast.
Ingredients:
- 3 cups chicken stock
- 1 cup green lentils (about 6 ounces)
- 1 bay leaf
- 3 garlic cloves, coarsely chopped
- ¼ cup tahini
- ¼ cup plus 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- ¼ tsp ground cumin
- ¼ cup chopped cilantro
- Salt
- Cayenne pepper
- Sweet paprika, for sprinkling
- Pita chips, sliced fennel and red bell pepper strips, for serving
Directions:
In a medium saucepan, combine the chicken stock, green lentils, and bay leaf. Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the lentils are tender, about 45 minutes. Uncover and boil the lentils over high heat until most of the liquid has evaporated, about 2 minutes. Discard the bay leaf and let the lentils cool slightly.
Transfer the cooked lentils to a food processor. Add the chopped garlic, tahini, olive oil, and lemon juice and puree until smooth. Scrape the hummus into a bowl, stir in the cumin and 2 tbsp of the chopped cilantro and season with salt and cayenne. Garnish the hummus with paprika and the 2 remaining tbsp of cilantro.
unruly25
kklochan
