LENTIL HUMMUS WITH SPICY RICE CAKES

Posted on May 09, 2015 by Claudia Palombi

SERVES 4
TAKES 30 MINS

Our delicious lentil variation to the traditional chick pea hummus. Use as a dip with Coori’s quadrette rice cake or with gluten free pitta bread.

INGREDIENTS
1 cup of green lentils
1 carrot roughly chopped
50g celery roughly chopped
1 clove of garlic chopped
3 tbs olive oil
1 lemon to juice
salt and pepper
1 tbsp of tahini


Heat 2 tbsp of olive oil in a medium pan, add the carrots, celery, onion and garlic, stir well and then add the lentils Pour 3 cups of hot water and leave to simmer until all the liquid as been assorbed.

When ready, leave to cool for 15 minutes then place it in a blender with tahini, lemon juice, salt and pepper, blend until nice and smooth.

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