Curried Red Lentil Hummus
If you have around 25 minutes to spend in the kitchen, Curried Red Lentil Hummus might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This hor d'oeuvre has 426 calories, 23g of protein, and 13g of fat per serving. For 76 cents per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 3. It is a very affordable recipe for fans of middl eastern food. 207 people found this recipe to be flavorful and satisfying. This recipe from Veggie and the Beast Feast requires red curry paste, red lentils, ground cayenne pepper, and olive oil. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is excellent. Similar recipes are Red Lentil Hummus, Red-Lentil Hummus, and Sneaky Red Lentil “hummus.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 (15-ounce) can chickpeas, rinsed and drained
½ teaspoon curry powder
¼-1/2 teaspoon ground cayenne
2 tablespoons olive oil
1 tablespoon red curry paste
1 cup split red lentils, picked through and rinsed
½ teaspoon salt
3 cups water (for cooking the lentils)
Equipment:
sauce pan
sieve
food processor
Cooking instruction summary:
Mix the lentils and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Drain thoroughly - this is important because the lentils hold a lot of water. I let them sit in the strainer for 10 minutes.Combine the lentils, chickpeas, curry paste, curry powder, cayenne and salt in a food processor. Process until mostly smooth. Drizzle in olive oil with the processor on, then thin out with water until it reaches desired consistency. I used 3 tablespoons.
Step by step:
1. Mix the lentils and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
2. Drain thoroughly - this is important because the lentils hold a lot of water. I let them sit in the strainer for 10 minutes.
3. Combine the lentils, chickpeas, curry paste, curry powder, cayenne and salt in a food processor. Process until mostly smooth.
4. Drizzle in olive oil with the processor on, then thin out with water until it reaches desired consistency. I used 3 tablespoons.
Nutrition Information:
covered percent of daily need
