Monday, June 9, 2014

Fugly Lentil Hummus

Lentil Hummus may not be as popular as her cousin, Garbanzo, or as pretty as Beet and Edamame, but she's got a great, protein-packed personality. Truth be told, her cousin, Black-Eyed Pea isn’t much of a looker either. But have some compassion. Fugly needs love, too.* 

So to all the wallflowers sitting in the fridge on a Saturday night:

You are so beautiful to me
You are so beautiful to me
Can’t you see?
You’re every bean I hoped for
You’re every pea I need
You are so luminous
Luscious and leguminous to me

* Lentil hummus may be portrayed as "fugly" to compensate for blogger's food-styling skills.

Lentil Hummus Recipe

1 cup dried brown lentils
Salted water
Bay leaf (optional)
3 cloves garlic
3 TBSP tahini
3 TBSP lemon juice
½ tsp cumin
½ tsp salt

Boil the lentils in a pot of salted water (and add bay leaf if using) for about 20-30 minutes until chewy, but not mushy (start checking them before they turn to mush). Drain lentils and let cool.

Place cooked lentils, garlic, tahini, lemon juice and spices in a food processor and purée (if you want it smoother, purée more). If too thick, add a little water for the consistency you like. Adjust spices. Hummus will keep for about a week in the fridge.

Meet the family:


  1. I want ALL of them. And I want a video of you singing that song. Is that too much to ask for?

  2. There must be an ode here... There simply must. GREG

  3. Can't wait to try this. I've been into making vegan dips, so this is the perfect addition

  4. That looks creamy and crunchy all at the same time. What could be better?