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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.
Nutrition Facts
1 serving: 154 calories, 7g fat (1g saturated fat), 0 cholesterol, 226mg sodium, 18g carbohydrate (2g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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