I had my mind blown by a handful of red lentils this weekend and since this is what counts as exciting, here in this strange in-between-world of waiting-for-vaccinations and hoping-not-to-get-infected-and-suffer-before-then, I would very much like to tell you about them in case you, too, would like to have your mind blown by a handful of red lentils.
I mentioned Aran Goyoaga's cookbook in my last post. It is an absolutely magnificent cookbook, full of the kind of food you'd like to make every day, that you could feed your family and your guests, full of big and small ideas, project-y recipes and easy, back-pocket ones (Apple Cider Yeast Doughnuts! Rice Pudding with Plums! Tomato and Romesco Tart! Roasted Pears with Seed Crumble!) It's entirely gluten-free, but that feels almost beside the point, because Aran's recipes are so good that they appeal to everyone, not just the gluten-intolerant. It'll be on my bookshelf forever and not just because of the sourdough starter, though that's certainly one of the book's stars.
This red lentil hummus is another one. Aran got the idea to use red lentils in place of chickpeas from Heidi's cookbook Near & Far and it is a brilliant idea, because red lentils famously cook in the fraction of the time as chickpeas PLUS you get to entirely circumvent the issue of whether or not you should peel your chickpeas when making hummus. Win!
I was a leetle skeptical to start. I was imagining an orangey hummus, slightly lumpy perhaps, I don't know, the powers of my imagination can sometimes be quite limited! But no, friends, red lentil hummus is magnificent: light and creamy and exceedingly smooth and airy. It takes almost no time at all to make and when we brought the hummus down to our neighbors last night for cocktail time (we are in a kind of pod together, plus she is vaccinated), our hostess said it was the best hummus she'd ever eaten and I wholeheartedly agree.
It's so good that you will ask yourself why anyone would ever make a chickpea hummus again! Seriously! Lamination-worthy. I topped our plate with za'atar and a generous glug of olive oil, while Aran serves it with roasted vegetables and toasted pine nuts. We ate ours with crackers and then I magnanimously left our neighbors with the leftovers so I could make more upstairs.
Important: Follow the recipe exactly! The seasonings are perfect as is and the blending times are essential to the final whipped texture of the hummus. I don't have a standing food processor, but I used this and it worked perfectly.
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1 cup (185 grams) red lentils, rinsed
1 1/2 cups plus 2 tablespoons (360 grams) cold water, divided
2 cloves garlic, peeled
1/3 cup (120 grams) tahini
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/3 cup (75 grams) freshly squeezed lemon juice (from 2-3 lemons)
1/4 cup (55 grams) extra-virgin olive oil, plus more for topping
Za'atar, for topping
1. Place the lentils in a small saucepan with 1 1/2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 10 to 15 minutes, or until the lentils are tender and have absorbed all the water.
2. Transfer the lentils to a food processor with the garlic and process for about 3 minutes. Scrape the sides well, add the tahini, salt, pepper and cumin. Process for another 3 minutes. Scrape the sides again. With the machine running, slowly drizzle in the lemon juice and olive oil. Scrape the sides one last time, taste and adjust seasoning if needed. If the hummus is too thick, you can add up to 2 tablespoons water. Pulse a couple more times, then transfer to a clean bowl.
3. The hummus will still be warm. To keep a skin from forming as it cools, place a piece of plastic wrap directly on top of the hummus, pressing down to eliminate air bubbles. When ready to serve, remove the plastic wrap, smooth out the top artfully, sprinkle with za'atar and drizzle liberally with olive oil.