Play with your choice of spices or fresh herbs and make this tasty hummus your own. We recommend a full fat yoghurt for the best consistency and creaminess.
Laird Lentil Hummus
1 cup dry Flourist Laird Lentils, soaked 4-12 hours
1/3 cup sesame tahini
1 cup full fat Greek yoghurt
1/4 cup olive oil
1/4 cup water, or as needed
6-8 tbsp fresh lemon juice
2 tsp cumin seeds, dry toasted
1/4 tsp cayenne powder
3/4 tsp salt
1-2 cloves garlic
Fresh herbs for garnish: chives, cilantro, parley, or mint
Garnish: olive oil, toasted sesame seeds, chile flakes or powder, black pepper
First, soak the lentils in a bowl of clean water until plump, about 4 hours minimum. When ready to prepare the hummus, drain and rinse the lentils well. Combine the lentils in a saucepan with plenty of water and bring to a boil. Once boiling, simmer the lentils for 20 minutes, or until just soft.
While the lentils cook, dry toast the cumin seeds in a pan until fragrant, about one minute. Set aside. Drain and rinse the cooked lentils in cold water and allow to cool a little before blending. Combine all the ingredients except for 1 tsp toasted cumin seeds and fresh herbs in a high powered blender or food processor and blend until smooth and creamy. You may need to add more water as needed.
Transfer to a large serving platter and garnish with remaining toasted cumin seeds, chopped fresh herbs, olive oil, and chile flakes if desired.
