Lentil hummus, a good alternative for those like me who want to prepare an appetizer for vegan friends. I thought of serving the lentil hummus with breadsticks always prepared at home with excess sourdough and with fresh sticks of carrots and celery a real treat for those who do not want to give up an appetizer. Fresh and very light snacks along with the quick and tasty lentil hummus. In popular culture, legumes represent a humble farmer’s first course and more, but over time to today we can say that legumes in general are dishes for gourmets or rather connoisseurs. It is not difficult to find not only in trattorias but also in starred restaurants prestigious dishes such as pasta and chickpeas, pasta and beans and obviously pasta and lentils, a nice reevaluation of food once considered humble.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 114.24 (Kcal)
- Carbohydrates 14.60 (g) of which sugars 0.69 (g)
- Proteins 5.91 (g)
- Fat 4.04 (g) of which saturated 0.56 (g)of which unsaturated 0.97 (g)
- Fibers 2.68 (g)
- Sodium 70.95 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.6 oz lentils
- 10 leaves basil
- 2 sun-dried tomatoes in oil
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- Half lemon (juice)
- 5 oz water
- to taste salt
- 1 tbsp peanuts
Tools
- Chopper
Steps
If I prepare the hummus for a quick and unexpected aperitif, I will certainly have to use steamed lentils available in stores, as good as they are convenient, otherwise, I cook the lentils without the need to soak them overnight. With 30 minutes at medium heat, I cook them in cold water and from the moment it boils, 20 minutes and they are ready.
I drain the lentils from the preservation water but do not wash them.
I put the lentils in the chopper along with crushed garlic, peanuts, and sun-dried tomatoes.
I add the oil, lemon with basil, salt, and water.
I chop for a few seconds and then stop, intermittently for a little longer until the lentil hummus becomes smooth and homogeneous.
Here is the lentil hummus ready to spread on bread crostini.
About Lentils
Just a portion of 100 grams of dried lentils is enough to get all the iron needed throughout the day or almost, and if you eat fruit like kiwi or orange at the end of the meal, with vitamin C which is found in citrus fruits, it helps the body absorb iron better.
Just a portion of 100 grams of dried lentils is enough to get all the iron needed throughout the day or almost, and if you eat fruit like kiwi or orange at the end of the meal, with vitamin C which is found in citrus fruits, it helps the body absorb iron better.
