Lentil Hummus | Homemade pie


A simple, quick, summer recipe. Personally it reminds me of the recent trip to Istanbul, although there, the hummus was chickpeas and it was delicious! This version also holds up well though, a way to finish off the bag of lentils in the pantry, to prepare a balanced dinner by accompanying the cream with some vegetables in dip and a bit of focaccia.

The idea of ​​lentil hummus was also born because from Istanbul I brought home my precious tahini which I'm starting to think I can no longer do without. It is useless to deny, however, that, with the arrival of summer, the desire to be in the kitchen naturally diminishes, if we then add to this the tiredness that is starting to make itself felt and the need to be in the open air, I confess that I wish for something else in this period but… before I close my doors for the summer break I still have a few recipes to share and special encounters to talk about.

So I'm waiting for you, between one post and another don't think of me at the stove but immersed in the Rimini summer, with its pros and cons!

Lentil hummus

  • 120 g of small dried lentils
  • 1 clove of garlic
  • 1 tablespoon tahini (plenty)
  • 50 g of extra virgin olive oil
  • half a lemon
  • sale, pepe q.b.
  • sweet paprika to decorate

Soak the lentils for 4 hours. Drain them and cook them in a pressure cooker covering them with water for 10 minutes after the whistle. Once cooked, remove them from the pan while still hot and set aside some of the cooking liquid.

In the glass of the immersion blender, add the lentils, chopped garlic, tahini, lemon juice, salt and pepper. Turn on the blender and slowly pour in the oil while whipping the lentil cream. Taste and adjust salt and pepper if necessary. Decorate with a little sweet paprika before serving.

Hummus can be kept in the refrigerator for a few days in a tightly closed jar and covered with a thin layer of oil.


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