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Author Notes: This is it. My favourite hummus recipe. Ever since this little gem appeared two years ago (https://food52.com/blog...), I've been putting harissa on and in just about everything. This hummus-inspired dip is one that I've come back to over and over again. It changes a little every time, but this is the basic recipe. It lends itself very well to adaptation, so definitely experiment with your spice cabinet. Warming spices like cinnamon and cloves are best buds with harissa. Once upon a time a Moroccan preserved lemon made its way in and it blew my tastebuds forever. Go crazy! —kangarhubarb
Makes: 3 - 4 cups
medium yam (or 2 small)
cup red lentils
cup tahini (optional)
cup olive oil
cloves garlic, minced
juice and zest of 2 lemons
tablespoons Balsamic vinegar
teaspoon ground black pepper
- Roast yam whole in the oven by piercing it several times with a fork or paring knife and placing in a 350 F oven. Check after 20 minutes and then every 5 - 10 minutes thereafter. Remove from oven when flesh feels soft throughout when tested with a paring knife. Alternatively, yam can be cooked in the microwave. Pierce several times with a knife and fork and microwave on high in 2 - 3 minute increments.
- Add red lentils to 2 cups of water and bring to a boil. Once boiling, drop heat to a simmer, cover, and continue simmering for 20 minutes. It's okay if the lentils loose their shape- you're going to be blending them anyway. If there's any liquid remaining, drain it off now.
- Scoop yam flesh into a food processor. Add drained cooked lentils, and remaining ingredients. Start on the lower end of the spectrum for the harissa (mine isn't terribly hot, but has a deep and smoky flavour profile, so I was able to add the full 3 Tbsp).
- Taste and adjust seasonings as needed.
- Top with a drizzle of olive oil and a sprinkle of chile flakes if your feeling magazine-cover fancy.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Beans