Lentil Hummus

Name: Lentil Hummus
Ingredients: 1/4 cup olive oil plus; 1 small carrot peeled, diced; 1/2 spanish onion diced; 3 garlic cloves chopped; 1 celery stalk small, diced; 1/4 teaspoon crushed red pepper flakes to 1/2; 1/2 cinnamon stick; 5 tablespoons cilantro leaves chopped fresh; 1 cup brown lentils rinsed, picked over; 1 1/2 tablespoons rosemary leaves chopped fresh; 1/2 dried rosemary tbspn; 4 cups water; 1 teaspoon honey to 1 1/2; 1 tablespoon sesame tahini; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup scallions chopped, for garnish

17 ingredients

4 steps

Ingredients

1/4 cup olive oil plus
1 small carrot peeled, diced
1/2 spanish onion diced
3 garlic cloves chopped
1 celery stalk small, diced
1/4 teaspoon crushed red pepper flakes to 1/2
1/2 cinnamon stick
5 tablespoons cilantro leaves chopped fresh
1 cup brown lentils rinsed, picked over
1 1/2 tablespoons rosemary leaves chopped fresh
1/2 dried rosemary tbspn
4 cups water
1 teaspoon honey to 1 1/2
1 tablespoon sesame tahini
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup scallions chopped, for garnish

Directions

1

Place a medium-size saucepan over medium-high heat and when it is hot, add 2 tablespoons of the oil. Add the carrot, onion, garlic, celery, pepper flakes, cinnamon stick, and 2 tablespoons of the cilantro, stirring well after each addition. Cook until the onion is soft, about 5 minutes, stirring occasionally.
2

Add the lentils, rosemary, and water and bring to a boil. Reduce the heat to low and cook until the lentils are very soft and the mixture is thick, about 1 1/2 hours.
3

Remove the cinnamon stick and add the remaining 2 tablespoons of olive oil and the honey, tahini, salt, and black pepper. Transfer the mixture to a food processor fitted with a steel blade and puree until completely smooth. Place the mixture in a fine-wire-mesh strainer and strain into a bowl, pressing with the back of a wooden spoon. Discard the solids.
4

Place in a serving bowl and drizzle olive oil over the top. Garnish with the remaining 3 tablespoons cilantro and the chopped scallions.