Lentil Hummus Recipe

Name: Lentil Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil plus; 1 small carrot peeled, diced; 1/2 spanish onion diced; 3 garlic cloves chopped; 1 celery stalk small, diced; 1/4 teaspoon crushed red pepper flakes to 1/2; 1/2 cinnamon stick; 5 tablespoons cilantro leaves chopped fresh; 1 cup brown lentils rinsed, picked over; 1 1/2 tablespoons rosemary leaves chopped fresh; 1/2 dried rosemary tbspn; 4 cups water; 1 teaspoon honey to 1 1/2; 1 tablespoon sesame tahini; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup scallions chopped, for garnish

Servings: persons

1/4 cup olive oil plus
1 small carrot peeled, diced
1/2 spanish onion diced
3 garlic cloves chopped
1 celery stalk small, diced
1/4 teaspoon crushed red pepper flakes to 1/2
1/2 cinnamon stick
5 tablespoons cilantro leaves chopped fresh
1 cup brown lentils rinsed, picked over
1 1/2 tablespoons rosemary leaves chopped fresh
1/2 dried rosemary tbspn
4 cups water
1 teaspoon honey to 1 1/2
1 tablespoon sesame tahini
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup scallions chopped, for garnish

1
Place a medium-size saucepan over medium-high heat and when it is hot, add 2 tablespoons of the oil. Add the carrot, onion, garlic, celery, pepper flakes, cinnamon stick, and 2 tablespoons of the cilantro, stirring well after each addition. Cook until the onion is soft, about 5 minutes, stirring occasionally.
2
Add the lentils, rosemary, and water and bring to a boil. Reduce the heat to low and cook until the lentils are very soft and the mixture is thick, about 1 1/2 hours.
3
Remove the cinnamon stick and add the remaining 2 tablespoons of olive oil and the honey, tahini, salt, and black pepper. Transfer the mixture to a food processor fitted with a steel blade and puree until completely smooth. Place the mixture in a fine-wire-mesh strainer and strain into a bowl, pressing with the back of a wooden spoon. Discard the solids.
4
Place in a serving bowl and drizzle olive oil over the top. Garnish with the remaining 3 tablespoons cilantro and the chopped scallions.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup olive oil plus, 1 small carrot peeled, diced, 1/2 spanish onion diced, 3 garlic cloves chopped, and more.

Yes, Lentil Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Hummus

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