Masoor Dal Hummus
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Author Notes: This hummus can be made fairly quickly even with dried beans. I think the mild, slightly earthy flavor of the Masoor Dal (a small, salmon colored, skinned and split lentil) makes a nice base for hummus. If you don't have smoked paprika, cumin makes a nice alternative. - hardlikearmour
Makes about 1 & 3/4 cup
- 1 cup masoor dal
- water
- 1/2 teaspoon salt, plus more to taste
- 1/2 medium clove garlic, minced
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 to 1 & 1/2 tablespoon fresh lemon juice
- 1/8 to 1/4 teaspoon cayenne
- 1/2 to 1 teaspoon smoked paprika
- optional garnishes: butternut squash seed oil or EVOO & smoked or sweet paprika
- Pick any debris from lentils, then rinse well and drain. Place lentils in 2-quart saucepan, and cover with water by about 1/2-inch. Bring to a simmer over medium heat, then reduce heat to med-low to maintain simmer. Stir occasionally. Simmer until the lentils are mushy (about 25 to 30 minutes), adding additional water if needed. You want to have most of the water evaporated by the end of cooking, and the lentils should be falling apart. You should end up with about 1 & 1/2 cups of lentil "mash".
- Place lentils in a small-medium sized bowl, and allow to cool. On cutting board combine salt and garlic, and use chef's knife to smear them into a paste. Once lentils are barely warm, add remaining ingredients (other than garnishes). Purée using stick blender until creamy and well-mixed. Taste and adjust seasoning if needed.
- Transfer to serving dish and garnish with a drizzle of oil and a dusting of paprika. Serve with crudité or pita chips.
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Lentils
Tags: Healthy, travels well
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over 2 years ago onetribegourmet
I love your recipe for Masoor Dal Hummus! Good Luck! :)
over 2 years ago dymnyno
Unique recipe...I get tired of plain garbonzo bean hummus....this is a creative change and sounds healthy.
over 2 years ago Sagegreen
Great recipe. Love the smoked paprika idea, too.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks! I use smoked paprika when I make chickpea hummus, and like the flavor it gives. Cumin is my other go-to hummus spice.
over 2 years ago hummingbirdap
Yummy! I could snack on hummus all day.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Me too! I ate half a batch myself yesterday. Good thing it's reasonably healthy!
over 2 years ago TasteFood
ooh, yum. What a brilliant hummus option.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks!
over 2 years ago Ordinary Blogger (Rivki Locker)
This looks wonderful. What an innovative hummus! Are the masoor dal lentils the ones that are just labeled 'red lentils?' I have a bag in my pantry (Arrowhead Mills) but they just say red lentils and they are salmon colored and small just like you described.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I think the red lentils are slightly larger than the masoor dal, but would work just as well.
over 2 years ago Ordinary Blogger (Rivki Locker)
OK, thanks for letting me know. I have bookmarked the recipe!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
My sister got a bottle for me while she was living in Boston. http://www.wholeheartedfoods...
It's got a nice nutty flavor. I imagine any oil you might use in a vinaigrette would work.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Sorry, this was in response to aargersi!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Oh I love the idea of using them as a hummus base! Where does one obtain butternut seed oil (heading over to Google)