Masala Spiced Lentil Hummus Recipe 445
MASALA-SPICED LENTIL HUMMUS RECIPE - (4.4/5)
Provided by á-160091
Number Of Ingredients 11
Steps:
- LENTILS: Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy. Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through. Drain and cool. HUMMUS: Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade. Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds. Serve with naan bread
LENTIL HUMMUS
Categories Food Processor Garlic Appetizer Vegetarian Low Cal Lemon Lentil Sesame Simmer Boil Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
- In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
- Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.
LENTIL HUMMUS
Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
- Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.
Nutrition Facts : Calories 288 g, Fiber 7 g, Protein 15 g, SaturatedFat 2 g, Sodium 360 g
MASALA UADA (SPICED LENTIL BALLS WITH MINTED YOGHURT)
An Indian friend gave this recipe to me, and it makes very interesting finger food for parties, BBQ's, etc--also gluten free, which is great! Adjust the seasonings to taste--it's pretty flexible! Cooking time does not include soaking time.
Provided by Mrs. Danger_horse
Categories Lunch/Snacks
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soak the channa dhal for a minimum of two hours, or preferably overnight, in plenty of water.
- Grind or blend the fennel seed, garlic, salt and fresh chili together until a paste forms.
- Grind or blend the dhal with a little water, until it is of a consistency that clumps. Add the other ingredients.
- Deep fry the balls in oil until they are golden brown and cooked through.
- Serve with minted yoghurt sauce.
- Minted Yoghurt Sauce:.
- Mix the mint leaves and garlic with yoghurt, stirring until the yoghurt becomes of a soft pouring consistency.
Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.3, Sodium 86, Carbohydrate 32.1, Fiber 9, Sugar 6, Protein 9.9
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