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Sunday, 6 April 2014

Lentil Hummus with Artichokes, Cilantro & Serrano pepper

Recipe Title:  Lentil Hummus with Artichokes, Cilantro & Serrano pepper
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By: Miriam Borys


1 can lentils  (540ml) well drained & rinsed
3 large garlic gloves
1 cup cilantro
1 cup artichoke hearts
Cracked pepper & salt
2 T tahini (sesame paste)
¼ cup olive oil
1/8 cup lemon juice
1 serrano pepper
1 chunk fresh ginger (optional but very delicious)

Drain lentils and  rinse well under cold water in a sieve and drain well.
Core the serrano pepper to remove the seeds, cut into large chunks. Peel fresh ginger and cut the piece into chunks.
Add all ingredients into the processor.
Process until large pieces are gone. Scrape the sides of the processor bowl down.
Continue to process until the hummus is as smooth as you choose it to be.
Serve with fresh vegetable sticks & crackers.
Store in the fridge if not serving immediately.

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