Best Curried Lentil Hummus Recipes

CURRIED LENTIL HUMMUS

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.

LENTIL HUMMUS

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.

RICH & HEALTHY CURRY LENTIL HUMMUS (OIL FREE & VEGAN)

Steps:

• Rinse lentils in cold water until it runs clear. Boil 2 cups water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
• Combine all the ingredients in a blender or food processor. Blender gives better results.
• Process until smooth. Add more lentil liquid or water for a smoother hummus. Adjust salt to taste.
• Transfer to plate and garnish with olive oil if desired.

CURRIED HUMMUS

Steps:

• Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.