Thursday, May 01, 2008
RECIPE ~ Red Lentil Hummus
This incredible recipe is straight from Domestic Affair. "Lentils tend to be easier to digest than chickpeas. They also cook up a lot faster. This variation from your standard hummus makes a great spread for sandwiches, burgers or falafels, or as a veggie dip." I tried it and love how smooth and creamy it turns out, and tastes very subtle while having a good hummus quality.
1/2 cup red lentils, rinsed really well
1 1/4 cups filtered water
1/4 cup sundried tomatoes
1 tsp ground cumin, lightly toasted
1/2 tsp turmeric
1/2 tsp sea salt
2 Tbsp flaxseed oil or olive oil
2 Tbsp tahini
2 cloves garlic, chopped
cayenne pepper or paprika to taste
Place the lentils, sundried tomatoes and water in a small pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until tender. Uncover and allow to cool for 10 minutes. Then stir in oil, tahini, garlic, cumin, turmeric and salt and puree with a hand-held blender, or scrape everything into a food processor and blend until smooth. Adjust seasonings to taste. Transfer to a serving bowl and drizzle with a olive oil or flax oil, and sprinkle with cayenne or paprika. Chill in the fridge until ready to serve. Store in an airtight container in the fridge for up to five days.
Makes about 1 1/2 cups.
Don't want to use sundried tomatoes? Replace with 1/2 cup roasted red peppers (homemade, or the kind you can buy at a deli or in jars), or 1/2 cup chopped artichoke hearts (home cooked, or you can use marinated ones, or the kind that come canned in water -- drain) and reduce the lentils' cooking water to 1 cup. Puree along with the other ingredients.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS best to replace red lentils with regular lentils (will need to cook longer if not using canned); minimize or omit garlic
KAPHAS reduce oil and tahini to 1 tsp each and add 2 Tbsp water when blending; minimize or omit salt