In this house we love hummus. It is such a nice and easy dip to serve with veggies and pita. When we go out to eat we like to get a hummus platter as an appetizer when it is available. Not that we need to quiet the boys with food before the meal comes or anything!
While hummus is traditionally made with chick peas, you can use just about any bean. Once again the joy in making your own is being able to experiment with flavors and which bean you use. There are plenty of varieties of hummus available in the store, however, the vast majority are made with chick peas. It is always fun to experiment with different flavors.
This time I chose to use red lentils. They cook easily and quickly which is always good for me. Red lentils also make a smooth and creamy hummus. What better flavor combination to use with lentils than to go curry?! I made this hummus a little on the thick side, if you like it more liquid/less firm go ahead and thin it with olive oil. I think it would also be great if thinned with some lite coconut milk, plus it wouldn’t add any fat. Enjoy!
Red Lentil Curry Hummus
1 c. dried red lentils
2 c. water
1 Tbs. tahini
2 tsp. curry paste
1 tsp. lemongrass paste (fresh if you have it…boy do I miss my garden this time of year)
1 Tbs. fresh lemon juice
Boil the water in a small pan and add the lentils. Reduce heat, cover and simmer for 10 minutes or until all the water is absorbed. Put the cooked lentils and all other ingredients in the food processor. Process until smooth and creamy. Add olive oil, vegetable stock or coconut milk to thin the consistency if desired. Serve with vegetables, pita chips, naan, whatever you like.
Yields 2 1/4 cups