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:


5 comments:

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

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

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

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

    ReplyDelete