Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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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.

Chef Rebecca Peizer Culinary Institute of America

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.

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