Tag Archive for hummus

Red Lentil and Harissa Hummus {Vegan}

Oh hummus. It just might be the most perfect food. 

Let’s recap: 

  • It’s entirely plant-based
  • It’s cheap
  • It’s full of protein
  • It’s full of fibre
  • There are a million different variations.

Yeah! Hummus is freakin’ amazing! 

Red Lentil and Harissa Hummus

I can’t prove this without doing a bunch of work (and I’m too lazy for that), but my guess is, hummus is the recipe I have made more of for this blog than anything else. Let’s see… there was Roasted Squash Hummus, a lovely pink Roasted Beet Hummus, a pale green Edamame Hummus, and even Chocolate Dessert Hummus! Oh yeah, and then there was the time I tried the Hummus Milkshake

I feel like I need this shirt: 

Okay. I think we’ve safely established my love for hummus. Let’s get on to the task at hand. 

I’m playing with lentils a lot this week, and there will be more lentil recipes forthcoming. The thing about hummus, is that you can make it with basically any kind of pulses. People tend toward lighter beans, because the colour is more pleasing, but you could technically make hummus with black beans or kidney beans. Most people use chickpeas or cannelini beans because the flavour is a little more neutral, too, so you can make the hummus taste however you want. 

I’ve been exploring Persian and middle eastern flavours quite a lot lately. I was cooking from Bottom of the Pot for a while, and there’s this Persian Market in West Van that I am visiting now once a week. They have a great selection of middle eastern ingredients, and I buy them because I’m curious. Barberry, halva, lavash bread… and harissa. 

Harissa is a paste made from roasted chilies blended with garlic and spices. I get mine at the Persian Market in a tube, similar to how you’d buy tomato paste or anchovy paste. It’s spicy and smoky, and a little goes a long way. 

It’s great on potatoes, mixed with oil (kinda like Patatas Bravas), mixed in with mayo for a spicy dip or sandwich spread, or folded into scrambled eggs. 

Here, I used it to kick up my hummus. 

The weird thing about red lentils, is, they are quite orange when you buy them in the store, but they basically turn white or beige after cooking. So I thought I’d enhance the redness of the hummus (and also add a touch of sweetness) by adding roasted red peppers. 

The end result is a dip that’s a little sweet, a little smoky, and a little spicy. Yee-haw! 

Hummus

Red Lentil and Harissa Hummus {Vegan}

Ingredients

  • 1 cup split red lentils
  • water
  • salt & pepper to taste 
  • 3 cloves garlic
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil 
  • 1/2 tsp smoked paprika
  • 1/2 tsp harissa paste
  • 2 roasted red peppers (jarred)
  • 2 tbsp–1/4 cup water or aquafaba 

Method

  • First, quickly rinse the lentils, then you need to cook them. I did mine in the instant pot, by adding the lentils, garlic, some salt, and 1/2-1 cup water to the bottom of the pot, and then cooking on manual for 4 minutes. If you don’t want to cook them in the instant pot, you can just add the lentils and garlic to about 3 cups of water on top of the stove. Bring to a boil, then simmer till the water is absorbed. You can even strain the lentils if there is too much water and the lentils themselves are cooked. 
  • Once the lentils are cooked, add all the ingredients except for the water to your blender or food processor. Process and scrape down the bowl. With the motor running, begin to slowly stream in the water or aquafaba, until your hummus gets to the desired, creamy consistency. 

 

 

Roasted Squash Hummus with Turmeric {Vegan}

it’s Thanksgiving in Canada.

Despite the fact that most of my family lives right here in the Lower Mainland, we’re all busy with our lives and we don’t spend tons of time together. We do usually get together for Thanksgiving, though. It’s an easy, laid-back affair with way too much food, and containers of leftovers coming home.

I usually make a dessert at the request of the famjam, but this year, I want to introduce you to something a bit different.

Roasted squash hummus with turmeric

Now, as you know, chickpeas are my jam. Okay, so chickpea water, technically, is my jam, but you gotta do something with all those cans of chickpeas you’re opening for the aquafaba, so we eat a lot of hummus.

In my cookbook, I have no less than 6 different kinds of hummus. I thought, in fact, that I had discovered all the hummus combinations, but friends, let me tell you, I have not.

Last week, I attended VanFoodster’s very first Vegetarian Tasting Plates. I have written a whole post about what I discovered on that food tour, but one of the places we visited was called Saj & Co (on Davie) and there, we were served a roasted butternut squash hummus! It was fantastic–brightened with a touch of turmeric.

So of course I came home and started roasting squash to make it.

It’s an incredibly pretty dish, and the squash adds a creaminess and a sweetness that I think would make it an incredible appetizer for your Thanksgiving table.

I served mine with super-simple-to-make za’atar crackers.

Squash Hummus

Roasted Squash Hummus

  • 1 can chickpeas, drained, reserve the aquafaba
  • 1 1/2 cups cubed roasted squash (I actually used a kobucha, but I think anything will do, butternut, acorn, etc)
  • 1/4 cup tahini
  • 1-2 cloves garlic, minced
  • juice of 1 lemon
  • 1/4 cup water
  • 1/4 cup aquafaba
  • salt & pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • optional garnishes: pepitas, balsamic reduction, olive oil, fresh herbs, smoked paprika, za’atar.

Method

  1. Cut the squash in half and dig out the seeds with a spoon. Chop into larger chunks, then drizzle all over with olive oil, and salt and pepper. Place on a baking sheet and roast in a 400 degree oven until soft, about 30 minutes (depending on the size of the squash).
  2. Remove from the oven and allow to cool enough so you can work with it. Remove the skins, and chop into chunks.
  3. In your blender or food processor, place all the ingredients, except for the water.
  4. Blend well until the mixture is smooth, stopping to scrape down the sides.
  5. With the blender running, slowly drizzle the water into the top of the blender or food processor. If the hummus is still too thick, add a bit more water, or olive oil if you like until it gets to the right creamy consistency.
  6. To make the crackers: take two large tortillas and brush them with a little oil. Sprinkle with za’atar and then cut into strips. Place in a single layer on a baking sheet and bake in a 300 degree oven until crisp and a little brown around the edges.
  7. To serve: ladle the hummus onto the centre of a plate, and scatter the crackers around. garnish with a drizzle of olive oil, a sprinkle of coarse salt, and a few dots of balsamic reduction.
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