Red Lentil Hummus
Thomas J. Story
AuthorBryan Oliver

“Hummus is a staple on the menu at Little Saint, where a variety of dips and spreads are intended to be paired with raw vegetables, pickles, and our wood-oven-baked flatbread,” says Bryan Oliver, chef de cuisine at Little Saint, in Healdsburg, California. “With this version of our red lentil hummus, we make harissa paste utilizing some of our farm’s peppers that we have preserved from the summer growing season, allowing us to capture and highlight some of the flavors of summer in spring.”

This recipe and others like it can be found in the article “These Are the Most Beautiful Vegan Dishes We’ve Ever Seen.”

How to Make It

1

For the Hummus: In a strainer, rinse the lentils under cold water to remove any dirt or impurities. Put lentils in a medium saucepan and cover with roughly 4 cups water. Bring to a boil, then reduce heat to low, and cook for 20 minutes or until the lentils are soft and begin to fall apart. Strain the lentils in a fine mesh sieve and allow to cool for 15 minutes. 


2

In a medium bowl, combine the remaining hummus ingredients and mix in the strained lentils, making sure to evenly distribute everything. Put the mixture in a high-powered blender or food processor and purée until smooth, scraping down the sides when necessary. Store in the refrigerator for up to 1 week. 


3

For the Harissa-Almond Oil: Combine all ingredients in a small bowl until evenly incorporated.

4

To Assemble: Scoop the hummus into a wide bowl. Use the back of a spoon to create a circular well, then fill the well with the harissa-almond oil. Serve with pita and raw vegetables as an appetizer or as a component to veggie wraps or falafel.

Ingredients

Red Lentil Hummus
 1 cup split red lentils
 ¼ cup tahini
 2 tbsp coriander seed, toasted and ground
 1 tbsp cumin, toasted and ground
 2 garlic cloves, crushed
 juice of 1 lemon
 1 ¼ cups ice water
 1 tbsp olive oil
 2 tsp salt
Harissa-Almond Oil
 ½ cup almonds, toasted and coarsely chopped
 1 tbsp harissa paste
 ½ cup olive oil
 zest of 1 lemon
 1 tsp salt
 1 tbsp golden sesame seeds, toasted

Directions

1

For the Hummus: In a strainer, rinse the lentils under cold water to remove any dirt or impurities. Put lentils in a medium saucepan and cover with roughly 4 cups water. Bring to a boil, then reduce heat to low, and cook for 20 minutes or until the lentils are soft and begin to fall apart. Strain the lentils in a fine mesh sieve and allow to cool for 15 minutes. 


2

In a medium bowl, combine the remaining hummus ingredients and mix in the strained lentils, making sure to evenly distribute everything. Put the mixture in a high-powered blender or food processor and purée until smooth, scraping down the sides when necessary. Store in the refrigerator for up to 1 week. 


3

For the Harissa-Almond Oil: Combine all ingredients in a small bowl until evenly incorporated.

4

To Assemble: Scoop the hummus into a wide bowl. Use the back of a spoon to create a circular well, then fill the well with the harissa-almond oil. Serve with pita and raw vegetables as an appetizer or as a component to veggie wraps or falafel.

Red Lentil Hummus with Harissa and Toasted Almonds

Search All of Sunset's Recipes