Loaded red lentil hummus

Recipe

Loaded red lentil hummus

Recipe developed for Hearty by Pharma Dynamics

There are many hummus recipes and various adaptions. Hummus is so versatile, and much more than just another accompaniment. Use it in a wrap, as a dipping sauce, dolloped onto roasted veg, enjoy it on a salad, and it’s so delicious with meatballs or chicken. This tasty thick spread is even a great alternative for butter on any savoury sandwich. In this version, I added red lentils to the chickpeas for even more wholesome goodness. It’s served with extra roasted root veggies and perfect as a starter to a meal or even a side dish.

Makes about 600 ml
Serves 6 – 8

Ingredients

Marinade

60 ml (¼ cup) olive or avocado oil

1 clove of garlic, crushed

5 ml (1 tsp) cumin seeds

5 ml (1 tsp) ground cumin

2,5 ml (½ tsp) ordinary paprika

15 ml (1 tbsp) finely grated lemon rind

Hummus

1 x 420 g tin chickpeas, drained, but keep the liquid

100 ml (60 g) raw, unsalted almonds

60 ml (¼ cup) sesame seeds

2-3 small carrots, whole

2 small, sweet potatoes in the skin, cut into wedges

125 ml (½ cup) uncooked red lentils

1 bay leaf

20 ml (4 tsp) olive or avocado oil

60 ml (¼ cup) fresh lemon juice

black pepper to taste

handful fresh mint leaves and pomegranate rubies to serve

Method

1. Preheat oven to 200 °C and line two baking trays with baking paper.
2. Marinade: Mix all the ingredients together in a large glass bowl.
3. Hummus: Place the chickpeas, almonds and sesame seeds in a bowl and mix in half of the marinade.
4. Add the carrots and sweet potatoes to the remaining marinade and toss well to coat.
5. Spoon each mixture in a single layer onto a baking tray. Roast the chickpeas and veggies for 30-40 minutes or until golden brown and the veggies are cooked through but still firm. Set aside.
6. Meanwhile, place the lentils with 250 ml (1 cup) water and the bay leaf in a small pot and bring to the boil. Simmer over a low heat with a lid for 8-10 minutes or until soft. Drain well, remove the bay leaf and allow to cool.
7. Keep about 80 ml (⅓ cup) of the roasted chickpea mixture aside. Spoon the rest of the chickpea mixture with the lentils into a glass bowl.
8. Add 60 ml (¼ cup) of the reserved chickpea liquid with the olive oil and lemon juice. Blend with a stick blender until smooth. If preferred, add more of the reserved chickpea liquid for a smoother end result and blend well.
9. Season to taste with pepper and more lemon juice, if preferred.
10. Spread hummus onto a serving plate and top with the roasted veg and the remaining chickpea mixture. Garnish with mint and pomegranate rubies and serve. Keep any remaining hummus in an airtight container and use it within 2 days.

Photo by Adel Ferreira.