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
Red Lentil Hummus with Brussels Sprout Hash
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
- 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 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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