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Red Lentil Hummus

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While testing new hummus recipes in the Dr. Yum Project Kitchen, we've tried out some alternatives to the classic chickpea base. This recipe instead uses roasted carrots, lentils, and a Mediterranean spice profile that combine to create a great dip!

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
6 zanahoria, peeled and chopped into 1 inch pieces
zanahoria
6
peeled and chopped into 1 inch pieces
4 cucharadas aceite de olivo, divided
aceite de olivo
4
cucharadas
divided
1 cucharadita polvo curry
polvo curry
1
cucharadita
1 cucharadita sal, divided
sal
1
cucharadita
divided
1 cucharadita pimienta negra, divided
pimienta negra
1
cucharadita
divided
4 clavos ajo
ajo
4
clavos
2 tazas agua
agua
2
tazas
½ taza dry red lentils, thoroughly rinsed
dry red lentils
½
taza
thoroughly rinsed
2 cucharadas tahini (omit or substitute with sunflower seed butter for sesame allergy)
tahini
2
cucharadas
omit or substitute with sunflower seed butter for sesame allergy
2 cucharadas fresh lemon juice
fresh lemon juice
2
cucharadas
1 cucharadita ground coriander
ground coriander
1
cucharadita
⅛ cucharadita pimienta de cayena
pimienta de cayena
cucharadita
opcional: chopped fresh parsley

método

Preheat oven to 400 degrees. Add carrots to baking tray, drizzle with 1 tablespoon olive oil, and sprinkle with curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat all carrots and spread carrots on baking sheet in an even layer. Wrap garlic cloves in a sheet of aluminum foil, creating a loose foil pack, and place on baking sheet with the carrots. Roast in the oven for 45 minutes, or until carrots are fork-tender and golden brown, tossing about halfway through. While the carrots and garlic are roasting, bring water and lentils to a boil in a medium saucepan. Reduce heat and simmer uncovered for 10 to 15 minutes, or until tender, stirring occasionally. Strain off excess water and reserve. Add roasted carrots, 3 tablespoons of olive oil, and cooked lentils to a food processor. Remove roasted garlic from foil and add. Then add tahini, lemon juice, coriander, 1/2 teaspoon salt, cumin, cayenne pepper, and 1/2 teaspoon black pepper. Process for 1 to 2 minutes or until mostly smooth, stopping to scrape down the sides as needed. If dip is too thick, use reserved cooking liquid to thin until you reach desired consistency. Spoon the dip into a bowl and serve with optional fresh parsley and your choice of dippers.

comida de infantes:

Hummus is a nice flavorful smooth food for babies to try. Talk to your doctor in case there is a family history of food allergies, especially sesame or chickpeas. Babies many enjoy dipping a large chunk of veggie into the hummus and licking it off. Always supervise that baby does not bite off a chunk of the veggie and is just getting the flavor from licking. Avoid too much raw garlic and cayenne pepper for babies as this can taste a bit "spicy."

Tiempo de preparacion
15 min
Tiempo de cocinar
45 min
Sirve:
8
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like the smokiness of it!” —Trina, a grown up
😫😟😐😀😍 “It has a savory flavor and crunch.” —Heidi, a grown up