Puy Lentil Hummus

“Puy lentils bring an earthy, refined twist to traditional hummus, creating a spread that feels right at home on a spring garden picnic table. Bright lemon, tahini, olive oil, and warm spices balance the rich lentils, while parsley and smoked paprika add freshness and colour.”

Difficulty

Intermediate

Yield

Serves 6 - 8

Ingredients

1 cup cooked Puy lentils, drained and cooled2 tablespoons tahini2 tablespoons olive oil, plus extra for drizzling1 lemon, zest and juice1 garlic clove1/2 teaspoon cumin, ground Water, as needed to thin Salt to taste1/4 cup parsley leaves, chopped2 tablespoons smoked paprika Warm pita or chips for serving

Equipment

Bowls of various sizesChef's knifeCutting boardRaspMeasuring cupsMeasuring spoonsFood processorSpatulaMedium potTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Add the lentils to a medium pot and cover with at least 3 parts water to 1 part lentils, then bring to a boil and turn down to a simmer. Allow to simmer for 20 – 25 minutes until the lentils have softened. Drain and allow to cool.

Measure all remaining ingredients.

Add cooked lentils, tahini, olive oil, lemon juice and zest, garlic, cumin, and salt to a food processor.

Blend until smooth, adding water 1 tablespoon at a time until you reach a creamy consistency. Adjust lemon and salt as needed.

Spoon into a bowl, drizzle with olive oil and top with chopped parsley and smoked paprika. Serve as a dip or use as a spread on your favourite sandwich.