Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Lentil Hummus
- add review
- #95098
Experience a unique twist on a classic dip with this recipe for lentil hummus. Made with protein-packed lentils, this recipe packs a flavorful punch. Serve it with pita wedges or veggies for dipping.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 quarts water, for lentils
1 1/4 cup lentils, picked over
1/2 cup tahini (sesame seed paste)
5 cloves garlic, minced and mashed to a paste with
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup water, more as needed
1/2 cup extra-virgin olive oil
salt and pepper
toasted pita wedges
directions
In a large saucepan bring water to a boil and simmer lentils about 15 minutes, or until al dente.
In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
In a food processor puree lentils, tahini, garlic paste, lemon juice, and water until smooth. With motor running add oil in a stream, adding up to 1/4 cup more water if mixture is too thick. Season hummus with salt and pepper.
Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita or veggies.
added by
Joanna
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments