Red Lentil and Roasted Carrot Hummus
Appetizers Simple Recipes Fasting Recipes Side Dishes Vegetables
Even though it's not made from chickpeas, this hummus has such a distinctively Middle Eastern taste that the name seemed fitting. It's a vibrant hummus in both color and flavors.
Ingredients
150g cooked red lentils
400-450g carrots
2 tablespoons sesame paste (tahini)
1 large garlic clove
1/4 teaspoon ground coriander
1/4 teaspoon chili flakes
1/8 teaspoon smoked paprika
1/4 teaspoon sweet paprika
2 tablespoons lemon juice
3 tablespoons olive oil
parsley and pomegranate molasses for serving
salt, black pepper
Servings: 4 as appetizer; 2-3 as side dish
How to prepare red lentil and roasted carrot hummus
- I washed the lentils well until the water ran clear and simmered them over low heat with 1 bay leaf, a few onion slices, and 2 garlic cloves in water. It takes about 15 minutes. I added salt, put the lid on, and let them sit for 10 minutes. I cooked more lentils, but this recipe only needs 150g of cooked lentils.
- Cut the carrots into finger-thick slices. Sprinkle with salt, plenty of freshly ground black pepper, and both types of paprika. Add 1 tablespoon of oil and massage well. Place in a heat-resistant dish, arranged in about one layer, but they can be slightly crowded.
- Roast the carrots at 180C until done, stirring them after half an hour. It took me an hour to be ready, but you can check them every 10 minutes and remove when soft.
- Put the cooked lentils, roasted carrots, crushed garlic, tahini, lemon juice, 2 tablespoons olive oil, coriander, and chili flakes in a food processor or use an immersion blender. Sprinkle with a little salt. Blend well until you have a thick, smooth paste, then start adding 1 tablespoon of cold water at a time until you get a softer, fluffier consistency (I added 8 tablespoons of water). Taste the hummus for salt.
- Spread the hummus on a wide plate with the back of a spoon, making a small crater in the middle. Drizzle 2 teaspoons of pomegranate molasses there, a little olive oil, and sprinkle some chopped parsley (and/or mint).
- Serve with pita or toasted bread. It can also be served as a side dish next to a roast (since it's a slightly sweet puree, beef, duck, or lamb seems suitable).
