How to Use Pureed Lentils: Lentil Hummus, Dips & Spreads
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Recipes in this Video
5 recipes
Ingredients
- ●1 cup green lentils
- ●1 medium fennel bulb, chopped
- ●2 cloves garlic, minced
- ●1/4 cup tahini
- ●1/4 cup olive oil
- ●2 tablespoons lemon juice
- ●1 teaspoon ground cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup water
- ●Fresh parsley for garnish
Instructions
- 1Rinse the green lentils under cold water and drain.
- 2In a pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and let cool.
- 3In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped fennel and garlic, sautéing until the fennel is soft and slightly caramelized, about 5-7 minutes.
- 4In a food processor, combine the cooked lentils, sautéed fennel and garlic, tahini, lemon juice, cumin, salt, and pepper. Blend until smooth.
- 5While blending, slowly add the remaining olive oil and water until the desired consistency is reached.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 8Garnish with fresh parsley before serving.
Equipment
PotSkilletFood processorMeasuring cupsMeasuring spoons
Ingredients
- ●1 cup split red lentils
- ●2 medium carrots, peeled and chopped
- ●1/2 cup walnuts, toasted
- ●1/4 cup tahini
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●2 tablespoons lemon juice
- ●1 teaspoon ground cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon cayenne pepper (optional)
- ●Water as needed
Instructions
- 1Rinse the split red lentils under cold water until the water runs clear.
- 2In a pot, combine the lentils and chopped carrots with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the lentils and carrots are tender.
- 3Drain any excess water and let the mixture cool slightly.
- 4In a food processor, combine the cooked lentils and carrots, toasted walnuts, tahini, garlic, olive oil, lemon juice, cumin, salt, black pepper, and cayenne pepper (if using).
- 5Blend until smooth, adding water as needed to achieve a creamy consistency.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
- 7Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 8Serve with pita bread, vegetable sticks, or as a spread on sandwiches.
Equipment
PotFood processorMeasuring cupsMeasuring spoonsColander
Ingredients
- ●1 cup split red lentils
- ●1/2 cup sun-dried tomatoes (packed in oil)
- ●1/4 cup tahini
- ●2 cloves garlic, minced
- ●1/4 cup lemon juice
- ●1/2 tsp ground cumin
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup olive oil
- ●1/4 cup water
- ●Fresh parsley for garnish
Instructions
- 1Rinse the split red lentils under cold water until the water runs clear.
- 2In a pot, combine the lentils with 3 cups of water and bring to a boil. Reduce heat and simmer for about 15-20 minutes until the lentils are soft.
- 3Drain any excess water from the lentils and let them cool slightly.
- 4In a food processor, combine the cooked lentils, sun-dried tomatoes, tahini, garlic, lemon juice, cumin, salt, and black pepper.
- 5Blend until smooth, adding olive oil and water gradually until you reach your desired consistency.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired.
- 8Garnish with fresh parsley before serving.
- 9Serve with pita bread, crackers, or fresh vegetables.
Equipment
PotFood processorMeasuring cupsMeasuring spoonsServing bowl
Ingredients
- ●1 cup green lentils
- ●3 cups water
- ●2 tablespoons olive oil
- ●2 cloves garlic, minced
- ●1 medium leek, cleaned and chopped
- ●1/4 cup tahini
- ●2 tablespoons lemon juice
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon cumin
- ●1/4 teaspoon smoked paprika
- ●Fresh parsley for garnish
Instructions
- 1Rinse the green lentils under cold water and drain.
- 2In a pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and let cool.
- 3In a skillet, heat olive oil over medium heat. Add the minced garlic and chopped leek, sautéing until the leek is soft and translucent, about 5-7 minutes.
- 4In a food processor, combine the cooked lentils, sautéed garlic and leek, tahini, lemon juice, salt, black pepper, cumin, and smoked paprika.
- 5Blend until smooth, adding a little water if necessary to achieve desired consistency.
- 6Taste and adjust seasoning if needed.
- 7Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with fresh parsley.
- 8Serve with pita bread, vegetable sticks, or as a spread.
Equipment
potskilletfood processorserving bowl
Ingredients
- ●1 cup black lentils
- ●4 cups water
- ●1 medium celery root, peeled and diced
- ●1/4 cup tahini
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Rinse the black lentils under cold water and drain.
- 2In a medium pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain and set aside.
- 3While the lentils are cooking, place the diced celery root in a pot of boiling water. Cook for about 15-20 minutes, or until tender. Drain and let cool slightly.
- 4In a food processor, combine the cooked celery root, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper. Blend until smooth and creamy.
- 5In a serving bowl, spread the celery root hummus evenly.
- 6Top the hummus with the cooked black lentils, spreading them evenly over the hummus.
- 7Garnish with chopped parsley before serving.
- 8Serve with pita bread or vegetable sticks for dipping.
Equipment
medium potfood processorserving bowl
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