In general, hummus-like dips can be prepared from any type of legume: even chickpeas, even beans, even soybeans/edamami, even lentils. Red lentils are the fastest, cooking time - 5 minutes, time to prepare other ingredients and beat with a blender - 5 minutes. Ideally served with baked root vegetables. Cut the sweet potato, carrot, and parsley root into strips the size of French fries, place on a sheet lined with parchment, sprinkle with smoked paprika and smoked salt, sprinkle with oil and bake for 30-40 minutes at 220C.
- 2 cups of red lentils
- 6 cloves of garlic
- 1 chili (or 1/3 tsp cayenne pepper)
- 1 tsp cumin
- 50 ml of olive oil
- 1 tablespoon of capers or 12 pitted olives
- 4 tablespoons of pumpkin seeds
- 2 tablespoons of sesame
- sea salt
Boil the lentils in water, pouring 1/2 cm higher than the lentils themselves. Cook over low heat with the lid on.
In a separate bowl (if using an immersion blender) or blender bowl, mix the remaining ingredients. Add ready boiled lentils and beat. When serving, drizzle with oil and sprinkle with seeds.
Of course, in the company of steak vegetables: carrots, peppers, celery, cucumber, fennel, tomatoes. Everything that is available and in season.
Boil the lentils in water, pouring 1/2 cm higher than the lentils themselves. Cook over low heat with the lid on.
In a separate bowl (if using an immersion blender) or blender bowl, mix the remaining ingredients. Add ready boiled lentils and beat. When serving, drizzle with oil and sprinkle with seeds.
Of course, in the company of steak vegetables: carrots, peppers, celery, cucumber, fennel, tomatoes. Everything that is available and in season.
