This variation on classic chickpea hummus creates a healthful dip. It has a silky texture and a particularly mellow flavor. (Hint: recipe developer Jackie Mallorca cooks the garlic.)
- ½ cup (3 ounces) red lentils
- ½ teaspoon ground cumin
- 1 garlic clove, smashed and chopped
- 1½ cups gluten-free vegetable broth
- Fine sea salt, optional
- 2 tablespoons tahini (sesame seed butter)
- 2 tablespoons olive oil, plus extra for drizzling
- ½ teaspoon Asian toasted sesame oil
- 2 tablespoons roasted, peeled and chopped red bell pepper (from a jar is fine, but drain well)
- 2 tablespoons lemon juice
- Chopped parsley
Combine the lentils, cumin, garlic, broth and a pinch of salt (if using) in a saucepan. Bring to a boil, reduce the heat to medium and cook, uncovered, until the lentils are soft and start to disintegrate and the broth almost evaporates, about 15 minutes. Stir during the last few minutes to prevent sticking. Let cool.
Transfer the lentils to a food processor. Add the tahini, olive oil, sesame oil, bell pepper and lemon juice and blend until smooth. Taste for seasoning, adding salt if needed. Spoon the hummus into a bowl. Drizzle with a little olive oil and sprinkle with parsley.
Nutrition Analysis: 130 cal, 8 g fat, 0 mg chol, 240 mg sodium, 12 g carbs,
1 g fiber, 2 g sugar, 5 g protein.
Gluten-Free Living Food Editor Jackie Mallorca has over a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook and Gluten-Free Italian.