Curried Lentil Hummus Recipes

RED LENTIL CURRY HUMMUS

Red Lentil Curry Hummus image

This Red Lentil Curry Hummus is a delicious vegetarian dip packed with protein and fiber! Makes a great appetizer!

Provided by Chrissie Baker (thebusybaker.ca)

Time 15m

Number Of Ingredients 12

Ingredients

3 cups canned chickpeas
1 cup red lentils (rinsed, cooked and drained)
1 teaspoon Thai red curry paste
1 to 1 1/2 teaspoons of tahini (to taste)
4 cloves garlic (roughly chopped)
1 1/2 teaspoons curry powder
2 teaspoons lemon juice
4 tablespoons olive oil
2 - 3 tablespoons water (only if needed to loosen the mixture)
sea salt and pepper (to taste)
finely chopped fresh parsley for garnish (optional)
a drizzle of olive oil for garnish

Steps:

Add the chickpeas, red lentils, curry paste, tahini, garlic, curry powder, lemon juice and olive oil to a food processor or high powered blender.
Add about 2 pinches of salt and a pinch of pepper and blend on high speed until the mixture is completely blended and smooth. You may need to scrape down the sides a few times to ensure everything is combined.
The mixture may still seem a little bit mealy at this point, so add a tiny bit of water one teaspoon at a time while the blender or food processor is running (if possible) until you achieve the perfect loose, smooth texture (about 2-4 minutes of blending should do the trick!).
Do a taste test and blend in a little more salt and/or pepper if you desire.
Serve in your favourite bowl with a drizzle of olive oil on top and sprinkle it with some finely chopped fresh parsley. Add to a platter of fresh veggies, slices of naan bread, crackers, bagel chips, tortilla chips, or whatever you fancy for dipping, and serve!

Nutrition Facts : ServingSize 1 serving, Calories 401 kcal, Carbohydrate 45 g, Protein 18 g, Fat 17 g, SaturatedFat 2 g, Sodium 347 mg, Fiber 19 g, Sugar 1 g

CURRIED LENTIL HUMMUS

Curried Lentil Hummus image

This savory lentil recipe is from Kit Manning of Winchester, Massachusetts.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h15m

Yield Makes 2 cups

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 small onion, chopped
Salt and pepper
1/2 pound white mushrooms, sliced
1 clove garlic, chopped
1/2 cup lentils
1/4 cup goat cheese
1 teaspoon curry powder
1/4 teaspoon chili powder
2 tablespoons chopped fresh parsley
Grilled or toasted pita bread, for serving

Steps:

Heat oil in a saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until onion is translucent, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are soft, about 5 minutes.
Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes.
In a food processor, puree lentil mixture with goat cheese, curry powder, chili powder, and 1/4 teaspoon each salt and pepper. Add parsley; pulse to combine. Serve at room temperature with grilled or toasted pita bread.

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