7 Layer dip Makeover
Cucumber Slices with Red Lentil Hummus
Pacific Northwest culture is full of fascinating spins on some of the latest food trends. This recipe is inspired by a Traditions Café in Olympia, Washington, a spin on the traditional chickpea hummus. The use of red lentils provides a similar color to the traditional spread but offers a creamier taste and a more digestive-friendly finish. Game-day tip: make the hummus a day before and stored in the fridge.
Yield: 2 cups
- 2 cups water
- 1 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini
- ½ cup olive oil or medium chain triglyceride oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- Heat water in a small saucepan over high heat and bring to a boil. Add the lentils; reduce heat to low and cover the saucepan. Simmer until most of the liquid is absorbed into the lentils – about 15 minutes.
- Drain the liquid and let the lentil cool to room temperature – about 20 minutes
- In a food processor or blender add the cooled lentils, garlic, tahini and pulse until the lentils break apart.
- Add the lemon juice, oil, salt and pepper and blend until smooth. Scrape down the sides of the food processor or blender as you blend. Taste and adjust the flavor to suit your taste.
- Slice away the peel in long strips, rotating the cucumber a little as you peel so every rotation you obtain a white (the flesh) and green (the peel) strip. Slice the cucumber into ¼ inch slices. Dollop with hummus on top or serve slices bare next to the hummus bowl.