Puy Lentil And Pumpkin Seeds Hummus – a delicious recipe with green Puy, bay leaves, baking soda, lemon, pumpkin seeds, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put the lentils in a pot, along with the ba leaves and the baking soda. Cover generously with cold water, cover with a lid, and bring to the boil.
2
Once it's boiling, turn the heat down to the minimum, and let the lentils cook, covered, for about 20 minutes, until tender.
3
Drain the lentils in a fine sieve, and rince under cold water to stop the cooking process and cool the lentils down quickly. Discard the bay leaves. Let them drain while you prepare the rest of the ingredients.
4
Toast the cumin seeds in a hot dry pan over high heat for 1 or 2 minutes to develop the flavour of the spice.
5
Put the lentils in a large bowl with the lemon juice, toasted cumin seeds, pumpkin seeds, olive oil, piment d'Espelette (or other chili flakes), season with salt and pepper. Blend all the ingredients with a stick blender until getting a smooth hummus.
112
kcal
Calories
8
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150 grams green Puy lentils, 2 bay leaves, 1/2 teaspoon baking soda, juice of 1/2 lemon, and more.
Yes, Puy Lentil And Pumpkin Seeds 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.
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