Split Red Lentil, Carrot, and Walnut Hummus – Lentils.org

Split Red Lentil, Carrot, and Walnut Hummus

  By CIA  ,

April 5, 2017

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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.

  • Yields: 2 Quarts
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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.

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

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