We first tried this creative take on hummus at our good friend Chef Jonathan Chovancek's Grain + Legume cooking class at Cook Culture last fall. It blew our socks off and we've been eating variations of it ever since. Play with your choice of spices or fresh herbs and make it your own. We recommend a full fat yoghurt for the best consistency and creaminess.
Purchase our GRAIN Laird Lentils for this recipe here.
Chef Jonathan's Laird Lentil Hummus:
1 cup dry GRAIN Laird Lentils, soaked 4-12 hours
1/3 cup sesame tahini
1 cup full fat Greek yoghurt
1/4 cup olive oil
1/4 cup water, or as needed
6-8 tbsp fresh lemon juice
2 tsp cumin seeds, dry toasted
1/4 tsp cayenne powder
3/4 tsp salt
1-2 cloves garlic
Fresh herbs for garnish: chives, cilantro, parley, or mint
Garnish: olive oil, toasted sesame seeds, chile flakes or powder, black pepper
First, soak the lentils in a bowl of clean water until plump, about 4 hours minimum. When ready to prepare the hummus, drain and rinse the lentils well. Combine the lentils in a saucepan with plenty of water and bring to a boil. Once boiling, simmer the lentils for 20 minutes, or until just soft.
While the lentils cook, dry toast the cumin seeds in a pan until fragrant, about one minute. Set aside. Drain and rinse the cooked lentils in cold water and allow to cool a little before blending. Combine all the ingredients except for 1 tsp toasted cumin seeds and fresh herbs in a high powered blender or food processor and blend until smooth and creamy. You may need to add more water as needed.
Transfer to a large serving platter and garnish with remaining toasted cumin seeds, chopped fresh herbs, olive oil, and chile flakes if desired.