The inspiration for this Tapas-style recipe comes from a favorite restaurant that I used to frequent in Brooklyn, NY. They always had a rotating style of hummus, some of which were white bean and black bean. Some of my other favorite tapas items included their spiced almonds and house roasted red peppers. For this recipe I wanted to combine all of my favorite tapas flavors in a great textured lentil hummus. —GentrifriedSouth
garlic cloves, minced
minced roasted red peppers
finely chopped Marcona almonds
chopped fresh cilantro
In This Recipe
Cook lentils and a large pot of salted boiling water until tender, about 35 minutes. Drain.
Transfer lentils to a food processor and puree with goat cheese, garlic, cumin, chili powder, and lemon juice.
Drizzle in olive oil until desired consistency.
Add in the roasted peppers, Marcona almonds, and cilantro.