plate 2 plate - red lentil hummus
23 May 2016
Hi Every-one,
it's time for another Plate 2 Plate post where Juliana and I make, style and photograph the same recipe. This time Juliana chose Heidi Swanson's red lentil hummus recipe. I eat hummus all the time but rarely make it and if I do make it, I admit to using tinned chick peas. I was intrigued by the recipe and wondered how the red lentil hummus would taste. Apart from the black sesame seeds I had all the other ingredients in my pantry.
It looks like Juliana did as well.
The first thing I noticed when I opened Juliana's files were how different her red lentils looked compared to mine.
Juliana used what we'd call yellow split peas in Australia and it might explain why our finished hummus looked so different. Here's Juliana's hummus, looking well just like hummus should.
Here's how the two finished products looked side by side. Juliana's in is on the left; my effort is on the right.
My batch was a bit of a disaster.
My red lentil hummus was quite grainy and watery and looked more like a sauce than hummus. The recipe made a huge amount and while I like hummus, I decided against making another batch.
Inspired by my copy of 'Falafel for Breakfast' I decided to prepare a Middle Eastern feast. As well as the hummus I made some za-atar bread; an Israeli chopped salad and some tasty beef kofta. I filled the bread with the salad and the kofta and drizzled over the red lentil hummus/sauce. Together it tasted great!
Here's the recipe for you from NEAR & FAR: RECIPES INSPIRED BY HOME AND TRAVEL by Heidi Swanson
Red Lentil Hummus
Ingredients
2 ½ cups cooked red lentils (see Note)
2 medium cloves garlic
3 tablespoons freshly squeezed lemon juice
⅔ cup (160 ml) tahini
¾ tsp fine-grain sea salt
2 to 3 tablespoons whey, kefir, or warm water
2 teaspoons black sesame seeds
Extra-virgin olive oil, toasted sesame oil, minced chives, and/or chive blossoms, to serve
Directions
Start by adding the cooked lentils and garlic to a food processor and pulsing for at least a minute, scraping the paste from the corners once or twice along the way.
Add the lemon juice, tahini, and sea salt. Blend again, another minute or so. Don’t skimp on the blending time, but stop if the beans form a doughy ball inside the processor. At this point start adding the whey a splash at a time. Blend, blend, blend, until the hummus is smooth and light, aerated and creamy.
Taste, and adjust to your liking—adding more lemon juice or salt, if needed. Serve topped with the black sesame seeds, and preferably, a good amount olive oil, a few drops of toasted sesame oil, lots of chives and chive blossoms.
Note: Rinse 1½ cups (9 oz or 255 g) dried red lentils well and place in a saucepan with 1¾ cups (415 ml) of water. Bring to a simmer, cover, and cook until tender, roughly 15 minutes.
Thanks once again to Juliana for continuing to make Plate 2 Plate happen.
See you all again next week.
Bye for now,
Jillian
it's time for another Plate 2 Plate post where Juliana and I make, style and photograph the same recipe. This time Juliana chose Heidi Swanson's red lentil hummus recipe. I eat hummus all the time but rarely make it and if I do make it, I admit to using tinned chick peas. I was intrigued by the recipe and wondered how the red lentil hummus would taste. Apart from the black sesame seeds I had all the other ingredients in my pantry.
It looks like Juliana did as well.
The first thing I noticed when I opened Juliana's files were how different her red lentils looked compared to mine.
Juliana used what we'd call yellow split peas in Australia and it might explain why our finished hummus looked so different. Here's Juliana's hummus, looking well just like hummus should.
Here's how the two finished products looked side by side. Juliana's in is on the left; my effort is on the right.
My batch was a bit of a disaster.
My red lentil hummus was quite grainy and watery and looked more like a sauce than hummus. The recipe made a huge amount and while I like hummus, I decided against making another batch.
Inspired by my copy of 'Falafel for Breakfast' I decided to prepare a Middle Eastern feast. As well as the hummus I made some za-atar bread; an Israeli chopped salad and some tasty beef kofta. I filled the bread with the salad and the kofta and drizzled over the red lentil hummus/sauce. Together it tasted great!
Here's the recipe for you from NEAR & FAR: RECIPES INSPIRED BY HOME AND TRAVEL by Heidi Swanson
Red Lentil Hummus
Ingredients
2 ½ cups cooked red lentils (see Note)
2 medium cloves garlic
3 tablespoons freshly squeezed lemon juice
⅔ cup (160 ml) tahini
¾ tsp fine-grain sea salt
2 to 3 tablespoons whey, kefir, or warm water
2 teaspoons black sesame seeds
Extra-virgin olive oil, toasted sesame oil, minced chives, and/or chive blossoms, to serve
Directions
Start by adding the cooked lentils and garlic to a food processor and pulsing for at least a minute, scraping the paste from the corners once or twice along the way.
Add the lemon juice, tahini, and sea salt. Blend again, another minute or so. Don’t skimp on the blending time, but stop if the beans form a doughy ball inside the processor. At this point start adding the whey a splash at a time. Blend, blend, blend, until the hummus is smooth and light, aerated and creamy.
Taste, and adjust to your liking—adding more lemon juice or salt, if needed. Serve topped with the black sesame seeds, and preferably, a good amount olive oil, a few drops of toasted sesame oil, lots of chives and chive blossoms.
Note: Rinse 1½ cups (9 oz or 255 g) dried red lentils well and place in a saucepan with 1¾ cups (415 ml) of water. Bring to a simmer, cover, and cook until tender, roughly 15 minutes.
Thanks once again to Juliana for continuing to make Plate 2 Plate happen.
See you all again next week.
Bye for now,
Jillian
