Indian-Spiced Red Lentil Hummus
Cook time: approximately 30 minutes
Yield: 3 cups
3 tablespoons olive oil
1 shallot, small diced
3 cloves garlic, small diced
1 teaspoon ground black pepper, divided
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon pimenton (smoked paprika)
½ teaspoon curry
½ teaspoon cayenne pepper
½ teaspoon ginger
¼ teaspoon nutmeg
1 cups red lentils, rinsed and picked over
2 ½ cups of low sodium vegetable stock or low-sodium chicken stock
2 teaspoon kosher salt, divided
1 can (15-15 ½ ounce)garbanzo beans (chick peas), rinsed & drained
2 tablespoons non fat Greek yogurt
2 -3 tablespoons of water, if necessary
¼ cup Italian flat parsley, small dice
1 tablespoon fresh mint, small dice
2½ tablespoons fresh squeezed lemon juice
¼ cup olive oil
Place lentils in a strainer and pick over to remove any debris or old lentils. Rinse well under running water and set aside.
Heat olive oil in a medium sized saucepan over medium heat and add shallots and garlic. Cook for 2-3 minutes until shallots begin to soften, but not brown. Stir in ½ teaspoon black pepper, coriander, cumin, pimenton, curry, cayenne pepper, ginger, nutmeg and lentils and add broth. Bring to a rapid simmer and immediately reduce heat to a low simmer. Cook, uncovered, for approximately 12-15 minutes until all liquid is absorbed and lentils are soft. If lentils begin to stick or dry out before they are cooked, add stock by the spoonful until lentils are tender. Lentils will have an oatmeal-like consistency.* Stir in 1 teaspoon salt** and allow lentils to cool to room temperature.
Puree garbanzo beans in a food processor, adding Greek yogurt and blend until smooth. If mixture is too dry sprinkle in some water. Add parsley, mint, lemon juice, 1 teaspoon salt, ½ black pepper, cooled lentils and pulse to combine. Drizzle in ¼ cup of olive oil and puree until all the olive oil is incorporated and hummus is smooth. Adjust salt and pepper to taste.
Serve with toasted herbed tortilla chips or herb toasted Naan.
*Unlike green or brown lentils, the red lentils are smaller and will cook down to an oatmeal like
consistency, which is perfect for the hummus.
**According to numerous basic recipes for cooking lentils, adding salt to lentils
during the cooking process keeps the lentils hard or crunchy even after they are cooked. I
believe the advice, although, when I make lentil soup, I add the salt while cooking and have
not found this to be an issue. Next time I make the soup, I’ll take note if this is the case.