Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Sun-Dried Tomato & Split Red Lentil 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

    4 cups (1 L) split red lentil puree

    8 oz (227 mL) sun-dried tomatoes in oil

    8 oz (227 mL) canola oil

    1 oz (30 g) garlic, minced

    1 oz (30 g) salt


Directions

  1. Combine all the ingredients in a food processor and blend on high for 3 minutes. Chill.

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 7-9 minutes. Drain, reserving the liquid. Add 1/4 cup (60 mL) of 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.