Avatar photo

Recipe by

Chef Rebecca Peizer Culinary Institute of America

View All

Green Lentil & Fennel Hummus

Servings: 2 Quarts

Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

Avatar photo

Recipe by

Chef Rebecca Peizer Culinary Institute of America

View All

Ingredients

Directions

Nutrition

Ingredients

    2 oz (57 mL) canola oil

    1/2 cup (125 mL) onion, medium dice

    1 fennel bulb, medium dice

    1 oz (30 g) garlic, minced

    4 cups (1 L) whole green lentil puree

    1 tsp (5 mL) anise or fennel seed, ground

    1/2 cup (125 mL) tahini paste

    1 lemon, juiced

    as needed, salt

    as needed, ground black pepper

    as needed, water

Directions

  1. Heat oil in a sauté pan and sweat the onion and fennel until softened, about 5 minutes.
  2. Add garlic and cook until fragrant. Set aside to cool.
  3. Combine all the ingredients in the bowl of a food processor and process until smooth, adding liquid as necessary to create a thick, smooth paste.
  4. Adjust seasoning to taste and serve warm or chilled.

To Make the Lentil Puree: Bring 1 1/2 cups (375 mL) whole green lentils and 4 cups (1 L) water to a boil for 20-25 minutes. Drain, reserving liquid. Add 1/4 cup (60 mL) of the lentil liquid back into the lentils. Puree in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

Recipe & Photo Copyright: Culinary Institute of America.

Other Recipes You May Like

Green Lentil, Garlic, Leek Hummus
Split Red Lentil & Sweet Potato Hummus
Split Red Lentil, Carrot, and Walnut Hummus