Lentil Hummus

3 made it | 2 reviews | 1 photos

Recipe by: emine

"Great alternative to chickpea hummus. My husband loved it even though he doesn't like lentils as much. He said he couldn't taste the lentils. Boiling lentils with turmeric made a great difference."

Directions

Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.

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Footnotes

Cook's Notes:
Chop the onion instead of slicing it if desired.
If the ginger starts sticking to the skillet in step 3, add a little water and scrape it up.
For a thinner consistency add more water or oil as you blend.