How to Use Pureed Lentils: Lentil Hummus, Dips & Spreads

Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

Green Lentil & Fennel Hummus: lentils.org/recipe/green-lentil-fennel-hummus/
Ingredients:
2 oz (57 mL) canola oil
1/2 cup (125 mL) onion, medium dice
1 fennel bulb, medium dice
1 oz (30 g) garlic, minced
4 cups (1 L) whole green lentil puree
1 tsp (5 mL) anise or fennel seed, ground
1/2 cup (125 mL) tahini paste
1 lemon, juiced
as needed, salt
as needed, ground black pepper
as needed, water

Directions:
1. Heat oil in a sauté pan and sweat the onion and fennel until softened, about 5 minutes.
2. Add garlic and cook until fragrant. Set aside to cool.
3. Combine all the ingredients in the bowl of a food processor and process until smooth, adding liquid as necessary to create a thick, smooth paste.
4. Adjust seasoning to taste and serve warm or chilled.

Split Red Lentil, Carrot & Walnut Hummus: lentils.org/recipe/split-red-lentil-carrot-and-…
Ingredients:
2 cups (500 mL) carrots, peeled, large dice
2 oz (57 mL) canola oil
as needed, salt
1 oz (30 g) garlic, minced
4 cups (1 L) split red lentil puree
1/2 cup (125 mL) walnut pieces, lightly toasted
1 lemon, juiced
1 tsp (5 mL) harissa paste
1/2 tsp (2 mL) curry powder, ground
as needed, ground black pepper
as needed, water, to cover

Directions:
1. Coat carrot with ½ an ounce of oil and salt and roast in 350°F oven until very tender, about 15 minutes. Cool.
2. Combine all the ingredients in the bowl of a food processor and process until smooth, adding liquid as necessary to create a thick, smooth paste.
3. Adjust seasoning and serve warm or chilled.

Green Lentil, Garlic, Leek Hummus: lentils.org/recipe/green-lentil-garlic-leek-hum…
Ingredients:
2 oz (57 mL) canola oil
1 cup (250 mL) onions, minced
1 oz (30 g) garlic, minced
1/2 cup (125 mL) celeriac, minced
1/2 cup (125 mL) carrots, minced
1 cup (250 mL) leeks, minced
as needed, salt
as needed, ground black pepper
4 cups (1 L) whole green lentil puree
1 sprig thyme
1 sprig rosemary
1 bay leaf
3 oz (90 g) butter

Directions:
1. Heat oil in a sauté pan and sauté onion until translucent. Add garlic and heat through until fragrant.
2. Add celeriac, carrots, and leeks and continue to cook, stirring until softened, about 4 to 5 minutes. Season with salt and pepper.
3. Add lentil puree, rosemary, thyme, and bay leaf. Simmer until all ingredients are completely tender and flavors are combined.
4. Process the lentil mixture with the butter to create a smooth paste. Add any liquid as needed.
5. Adjust seasoning to taste and serve warm or chilled.

Sun-Dried Tomato & Split Red Lentil Hummus: lentils.org/recipe/sun-dried-tomato-split-red-l…
Ingredients:
4 cups (1 L) split red lentil puree
8 oz (227 mL) sun-dried tomatoes in oil
8 oz (227 mL) canola oil
1 oz (30 g) garlic, minced
1 oz (30 g) salt

Directions:
1. Combine all the ingredients in a food processor and blend on high for 3 minutes. Chill.

Split Red Lentil & Sweet Potato Hummus: lentils.org/recipe/split-red-lentil-sweet-potat…
Ingredients:
1 cup (250 mL) sweet potato, peeled and diced
4-6 garlic cloves
as needed, water to cover
2 oz (57 mL) canola oil
1/4 cup (60 mL) tahini paste
4 cups (1 L) split red lentil puree
2 limes, juiced
2 Tbsp (30 mL) cilantro, minced
as needed, salt
as needed, ground black pepper
1 tsp (5 mL) cumin, ground

Directions:
1. Simmer sweet potato and garlic cloves in water until very tender. Drain, reserving liquid.
2. Combine all ingredients in the bowl of a food processor and process with enough potato cooking liquid until a thick and smooth puree is achieved.
3. Adjust seasoning to taste and serve warm or chilled.

To Make the Lentil Puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 7-9 minutes. Drain, reserving the liquid. Add 1/4 cup (60 mL) of the lentil liquid back into the lentils. Puree in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.