Puy Lentil Hummus (adapted from Vegetarian, Alice Hart)
175g Puy lentils, rinsed and drained
4 semi-dried tomatoes
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 garlic clove
Cover the lentils with 500mL cold water in a saucepan and bring to the boil. Simmer gently for about 30 minutes, stirring occasionally until the liquid has been absorbed. Transfer to a blender and add the garlic clove, the semi-dried tomatoes and a drizzle of their oil, parsley and lemon juice. Blend to a rough puree, adding a little water if necessary and season to taste with salt and pepper.
Although I prefer when recipes use measurements in cups, rather than grams, it can be nice weighing out the ingredients on a scale :)
Puy Lentil Hummus on rye with avocado and semi-dried tomatoes
I must admit, I was expecting something a little more vibrant and richer in colour as the photo from the cookbook illustrates. But the flavour is definitely there, with the sweetness from the tomatoes and kick from the lemon and garlic. I think of this more as a lentil spread.
And what to do with lots of lentil spread? Whip up some lentil patties of course! They held together nicely in the pan too. Yummo!