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Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Split Red Lentil, Carrot, and Walnut 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.

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Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Ingredients

Directions

Nutrition

Ingredients

    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


Directions

  1. Coat carrot with ½ an ounce of oil and salt and roast in 350°F oven until very tender, about 15 minutes. Cool.
  2. 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.
  3. Adjust seasoning and serve warm or chilled.

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.