Sun-Dried Tomato Red Lentil Hummus

Makes 1½ cups

Welcome to a holiday potluck experience like no other, where the star of the show is the sensational Sun-Dried Tomato Red Lentil Hummus from Eat Alberta First by Karen Anderson. As we navigate the festive season, one reason stands out among the rest as the most searched and beloved: the perfect balance of health and flavor. This hummus isn’t just a tasty dip; it’s a nutritious powerhouse, offering a burst of protein and fiber with the goodness of red lentils. Join us in unraveling the secret behind why this hummus has become a staple at potlucks, seamlessly blending nutrition and indulgence to elevate your holiday gatherings. Let’s dive into the delicious details that make this dish a sought-after sensation during the most wonderful time of the year.

INGREDIENTS

1 cup red lentils
2 cloves garlic, smashed
1½ cups water
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon smoked paprika
½ cup sun-dried tomatoes, plus a few more for garnish
¼ cup canola oil
1–2 Tablespoons fresh lemon juice
Salt and pepper
Zest of 1 lemon
Chopped fresh curly parsley

RECIPE

Rinse the lentils in a sieve under cold running water and sort through them to remove any debris. Place them in a medium saucepan with the garlic and water. Bring the mixture to a boil over high heat, reduce the heat to medium-low, and simmer until the water is completely absorbed and the lentils are dry and tender, about 20 minutes. Meanwhile, prepare the cumin and coriander seeds.
Heat a non-stick frying pan over low heat, add the cumin and coriander seeds, and pan-toast them, stirring frequently until golden and fragrant, about 5 minutes. Remove the pan from the heat, let the seeds cool a bit, then place them in a spice grinder and pulse until they’re finely ground.
Transfer the lentil mixture to the bowl of a food processor fitted with the steel blade and add the ground seeds, paprika, sun-dried tomatoes, oil, and lemon juice. Pulse until smooth.
Taste and adjust the seasoning with salt and pepper if necessary.
Transfer to a serving bowl and garnish with a few chopped sundried tomatoes, the lemon zest, and parsley to taste.

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