Red Lentil Humus

Photo by Callaghan Creative Co.

When it comes to first class sideline picnics, preparation is key. So when Western Horse Review had the opportunity to take in a polo event with a group of our closest friends and we realized we didn’t have the time to prepare some amazing food ourselves, we enlisted the help of the Deane House. While watching a few chukkers, the Red Lentil Humus quickly became a crowd favorite. The Deane House has graciously shared their wonderful recipe with is. Here are their insider instructions for creating this wonderful light, appetizer:

Photo by Natalie Jackman, www.have-dog.com

Ingredients:

1 L red lentils (rinsed and drained thoroughly)
1 L water
33g garlic cloves smashed
½ cup white wine
1 head roast garlic
5 medium sized roma tomatoes, wood grilled for 6 minutes

Method:

– Simmer the mashed garlic and white wine.
– Add the remaining ingredients.
– Cook on medium heat covered until lentils are completely tender.
– Remove from heat.

To Finish:

300g Highwood Crossing canola oil or Mountainview canola oil
17 g salt
7g Okanagan sumac
½ cup toasted & ground coriander (or fresh coriander berries 
 crushed)
½ g Broxburn jalapeño peppers; smoked, dried and ground into
chipotle powder
40 g white wine vinegar

Method continued:

Puree the cooked lentils using a handheld immersion blender.
Blend in the remaining ingredients except sumac.
Allow the hummus to cool to room temperature before folding in the sumac.
Refrigerate until chilled then serve.

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