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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 cups (500 mL) carrots, peeled, large dice
2 oz (57 mL) canola oil
as needed, salt
1 oz (30 g) garlic, minced
4 cups (1 L) split red lentil puree
1/2 cup (125 mL) walnut pieces, lightly toasted
1 lemon, juiced
1 tsp (5 mL) harissa paste
1/2 tsp (2 mL) curry powder, ground
as needed, ground black pepper
as needed, water, to cover
To Make the Lentil Puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 5-7 minutes. Drain, reserving the 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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