Author Notes
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
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Ingredients
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2 cups
dried lentils
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2 ounces
goat cheese
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2
garlic cloves, minced
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1 teaspoon
cumin
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1 teaspoon
chili powder
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2 tablespoons
lemon juice
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1/2 cup
olive oil
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1/4 cup
minced roasted red peppers
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1/2 cup
finely chopped Marcona almonds
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1 cup
chopped fresh cilantro
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salt
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pepper
Directions
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Cook lentils and a large pot of salted boiling water until tender, about 35 minutes. Drain.
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Transfer lentils to a food processor and puree with goat cheese, garlic, cumin, chili powder, and lemon juice.
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Drizzle in olive oil until desired consistency.
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Add in the roasted peppers, Marcona almonds, and cilantro.
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Season to taste with salt and pepper
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