Boring. Ubiquitous. Hum drum ole Hummus. So often it is a shelf stable, pre-packaged, been in this container for 3 months already rendition that is in front of us. Is it even possible to remember a time when hummus had some soul, when it brought delight, and on occasion even a little revelation?
I can admit to having known a few hummuses (or is it hummi?) of such repute, little mini show stoppers in their own right. They are: 1. My sister’s Pickled Red Beet Hummus with it's brilliant magenta glow 2. My college roommate's mom's Classic Lebanese Hummus topped with a fruity olive oil and browned pine nuts - never met a smoother, silkier hummus - and 3. The newest entry to the list, Heidi Swanson’s Red Lentil Hummus. Definitely worth getting the food processor out of the cabinet for folks.
The red lentils add an unexpected and enchanting earthy note to the blend that, combined with the ribbon of toasted sesame oil threaded through, provide a nutty, rich, nuanced flavor that is altogether quite addicting.
RED LENTIL HUMMUS
— Adapted from Near and Far: Recipes Inspired by Home and Travel by Heidi Swanson (Ten Speed Press, 2015)
INGREDIENTS
- 2 ½ cups cooked red lentils (see Note)
- 2 medium cloves garlic
- 3 tablespoons freshly squeezed lemon juice
- 2/3 cup tahini
- ¾ teaspoon fine-grain sea salt
- 2 to 3 tablespoons whey, kefir, or warm milk
- 2 teaspoons black sesame seeds
- Extra-virgin olive oil (a good amount), toasted sesame oil (a few drops), minced chives, and/or chive blossoms, to serve
METHOD (Adapted)
Start by blending the cooked lentils and garlic together in the bowl of a food processor for at least a minute, then add the lemon juice, tahini, and sea salt. Blend for another minute. Add a splash of the whey a bit at a time and keep blending until the hummus is smooth, creamy, and aerated. Adjust the seasoning until it is to your liking, adding more salt or lemon juice as needed. To serve, top with the black sesame seeds, a drizzle of toasted sesame oil, olive oil, and chives and chive blossoms.
NOTE: To cook the lentils, take 1 ½ cups dried red lentils, rinse them well, and put in a saucepan with 1 ¾ cups water. Cover, simmer, and cook until tender, about 15-20 minutes.
LESLIE’S NOTE:
· I reverse the quantities of toasted sesame oil and olive oil here because I love toasted sesame oil.