Lentil Hummus Balls Recipes

LENTIL HUMMUS

Steps:

• Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
• Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.

LENTIL HUMMUS BALLS

Steps:

• Cook the lentils with a tsp of salt. Drain and let cool. Mash the hummus into the lentils - leaving some whole and mashing some to a puree. Add breadcrumbs and cumin and form into dough. If the dough is too dry add a little water if its a bit loose add some more breadcrumbs. Roll into balls and arrange on a lightly greased baking sheet(i would suggest flattening the balls for crunchier crusts). Bake at 200c for up to 20 minutes or until golden-brown. Enjoy :-).

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.