Who’s feeling snacky?
The pandemic, and working from home, has changed a lot of people’s eating habits. In some ways, for the better– a lot of people are cooking more than before. But because the boundaries between work and home have been blurred, many people have lost the structure of regular mealtimes. So it becomes a constant graze. This can be especially problematic if the food being grazed upon is not the most nutritious– think salty and high fat, or sweet and high fat. But not all snacks are bad. Hummus, the Middle Eastern spread typically made of chickpeas, is creamy and delicious, but also nourishing and filling, providing protein, carbohydrates and fiber, with a host of vitamins as well. Plus, you need something to scoop up the hummus, and this can be a way to increase your intake of raw vegetables.
Making homemade hummus is one of the easiest things you can do. Once you get the hang of it, you’ll wonder why you ever spent money on it at the store. Basic hummus contains chickpeas, tahini (sesame paste) and olive oil. It’s a classic for a reason. But in case you want to switch it up a bit, here’s a version using red lentils. Unlike the more common brown or green lentils, red lentils are split, and so they complete dissolve after just a short period of cooking, making them perfect for a spread.
I hope you enjoy this recipe! Once you make it, try adding other spices, herbs, or even other cooked vegetables, such as roasted red pepper. Let me know what you come up with!
Here’s a brief video showing you step-by-step instructions.
Red Lentil Hummus
1 cup red lentils, rinsed and drained in cold water
1-1/2 cups water
2 cloves garlic, peeled and sliced
1/4 cup tahini
freshly squeezed juice from 1/2 a lemon
1 tsp pimenton (smoked paprika), plus more for garnish
1 T olive oil, plus more for garnish
1/4 tsp kosher salt, adjust to taste
freshly ground black pepper, to taste
garnish: chopped Italian parsley
for serving: pita, raw vegetables
- Bring lentils and water to a boil in a small pot, then reduce to simmer and cook, covered, until all the water has been absorbed and lentils are soft, almost falling apart, about 10-12 minutes.
- Transfer lentils to a bowl to cool, about 20 minutes.
- Combine cooled lentils with remaining ingredients (except garnishes) and process in a food processor until smooth. Add additional water, a tablespoon at a time, if needed to thin to desired consistency. It should be completely smooth. Adjust seasonings to taste.
- Transfer to a serving bowl or rimmed plate, use the edge of a spoon to carve a little well on top, add a drizzle of olive oil, and garnish with chopped parsley and a sprinkle of smoked paprika. Serve with pita and crudités.
Thanks for reading!
Cookbook coming March 2021! Spicebox Kitchen, Hachette.
For information about my healthy cooking classes, please visit (and Like!) my Facebook page: www.Facebook.com/TheDoctorsSpicebox. For those of you in the San Francisco Bay Area, we hope to be back in action in the Thrive Kitchen in a few months. In the meantime, I am trying to get a virtual platform for our classes, and will share more recipes on my new YouTube Channel— please subscribe!
You can also follow me on Twitter and Instagram @spiceboxtravels.