CURRIED LENTIL HUMMUS

Curried Lentil Hummus image

Provided by Martha Stewart

Time 1h15m

Yield Makes 2 cups

Number Of Ingredients 11

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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.