Red Lentil Hummus with Brussels Sprout Hash
Instead of chickpeas, this red lentil hummus uses lentils to create a hearty, healthful appetizer. The Brussels sprout topping makes this feel more special than plain hummus, but you can serve it without the topping too. —Carolyn Manning, Seattle, Washington
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
- BRUSSELS SPROUT HASH:
- 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
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1Place 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.
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2For 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 sprouts are 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.
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