RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Hummus, Lentil - pareve
One of my email pals recently mentioned to me that she doesn't care for the taste of chick peas, nor, by extension, hummus. So, I thought of her when I came across this recipe. Ruth Lentil Hummus ~~~~~~~~~~~~~ 2 tablespoons coarse kosher salt 1/2 pound lentils, picked over (about 1-1 /4 cups) 1/2 cup tahini (sesame seed paste) 5 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh lemon juice 1/2 to 1/3 cup water 1/2 cup extra-virgin olive oil toasted pita wedges In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes. In a food processor, pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running, add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummous with salt and pepper. Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts. Makes about 3 cups. Gourmet April 1996 You Asked For It; Shariats, Louisville KY www.epicurious.com/db/recipes/recipesH/8/14308.html
