This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it with...
Red Lentil Hummus with Brussels Sprout Hash
This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it without the topping, too. —Carolyn Manning, Seattle, Washington
Total Time
Prep: 20 min. Cook: 15 min.
Makes
10 servings
Ingredients
1 cup dried red lentils, rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves, halved
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1 shallot, minced
1/2 pound fresh Brussels sprouts, thinly sliced
1 cup canned diced tomatoes
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Assorted fresh vegetables
Directions
Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth.
For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.
