»Back to Tapas & Mezze

Red Lentil Hummus with Preserved Lemon

What you need

  1. 3/4 cup dried red lentils, rinsed
  2. 2 cups water
  3. 2 peeled cloves garlic
  4. 1/4 preserved lemon, flesh discarded, rind rinsed
  5. 2 Tablespoons tahini
  6. Kosher salt
  7. Olive oil
  8. Ground sumac (optional)
  9. Fresh ground black pepper
  10. 1 tbl minced fresh parsley leaves

How to make it

  1. Place lentils and peeled garlic with water into a saucepan.
  2. Bring to a boil, reduce heat to simmer and cover.
  3. Cook about 10-15 minutes until lentils are tender.
  4. Drain lentils and garlic reserving about 1/2 cup of the cooking liquid
  5. Place lentils and 1 of the garlic cloves into a small bowl and mash with a fork until smooth
  6. Add about 1/2 tsp kosher salt, tahini and minced lemon rind, blend and taste
  7. Add remaining garlic clove and additional salt if desired
  8. Stir in 2 Tablespoons olive oil - more oil or reserved cooking liquid can be added to adjust consistency
  9. Place into a serving dish, sprinkle with ground sumac and black pepper and top with minced parsley leaves

Serve with breads, fresh vegetables and pickle. Hummus can be served thick or thin based on your preference.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: