Carrot, Red Lentil & Walnut Hummus

Here's an easy alternative to traditional hummus, a little more mellow without the sometimes faintly bitter tahini, and with walnuts and carrots instead. This makes an awful lot, but I don't see that I can cook many fewer lentils in my rice cooker, and the balance with the carrots, etc, is right. Fortunately it will keep in the fridge for up to a week and this is a dish that will make a terrific party appetizer or fit right in with healthy daily eating.

makes about 4 cups
45 minutes - 15 minutes prep time for first round
20 minutes prep time to finish
allow time to rest

Cook in the Rice Cooker:
2 cups grated carrots
1 cup red lentils
1 teaspoon salt
2 cups water
1 bay leaf

Peel and grate the carrots. Measure everything and put it all in the rice cooker. Give it a stir and make sure everything is below the surface of the water. Close, turn on and cook. Remove from the rice cooker promptly and let cool.

Finish the Hummus:
1 cup walnut pieces
2 or 3 cloves of garlic
2 tablespoons walnut oil
freshly ground black pepper to taste
the zest of 1/2 medium lemon
the juice of 1 medium lemon

Toast the walnut pieces in a dry skillet until lightly browned and fragrant. Transfer them to a food processor. (You may want to save a few to garnish.) Peel the garlic and add it. Process until both are finely chopped. Add the oil and process some more. Add the pepper and lemon zest.

Add the cooked, cooled carrots and lentils (remove and discard the bay leaf). Process until smooth, scraping down the sides once or twice as necessary. Add the lemon juice and blend in well. Taste and adjust the seasonings. This hummus will be at its best if it can sit for several hours to allow the flavours to blend.




Last year at this time I made Turkish Walnut & Red Pepper Paté. 

Posted in: Ontario Food