Sun-Dried Tomato & Split Red Lentil Hummus – Lentils.org

Sun-Dried Tomato & Split Red Lentil 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. 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.

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

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