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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.
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
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.